Chocolate Butterscotch Cake

We were spared the last couple of weeks with our 10" of snow for our blizzard instead of the 18-22" other areas around us received. We had to cancel our small group last Sunday with the threat of more weather coming. I didn't get to make my dip from my last post, so I need to find a reason to make it. It is SO good.

Back to this cake recipe I'm sharing with you. I was craving this cake, so I decided to make it for a family get-together last weekend. I couldn't find MY recipe even though I have made it before, so I tried looking in a cookbook that my mother-in-law made as Christmas presents a couple of years ago for all the girls in the family. I KNEW it had to be in there. It has Butterfinger candy bars crushed on top. I looked for "Butterfinger Cake". Couldn't find it. Looked some more in my recipes and couldn't find it. I decided to go online. Boy, there's a BUNCH of Butterfinger Cake recipes out there but none are what I remembered doing when I made it before.

My in-laws are in Africa for 3 months, so I couldn't call her to ask. I decided to call an aunt. I figured she had to have the recipe. No, she'd never made it and didn't have the recipe. She asked if it wasn't in the cookbook my mother-in-law made for us. She asked what I remembered about it, then she told me that it was called Chocolate Butterscotch Cake. Oh, brother! That was a big "duh" moment for me. There it was in the cookbook after all.

This cake is so moist and delicious. Super easy -- just looks like you spent a lot of time on it.



Chocolate Butterscotch Cake

1 German Chocolate Cake mix (plus ingredients to make cake)

17 oz jar butterscotch ice cream topping (I use 20 oz Smucker's Butterscotch Sundae Topping)

8 oz Cool Whip

3 large Butterfinger candy bars, crushed

Mix and bake cake as directed on package. Cool completely. Use a wooden spoon handle to punch holes in cooled cake. (Poke all the way to the bottom.)

Pour the butterscotch topping all over the cake and into the holes. Spread Cool Whip over cake. Sprinkle crushed candy bars over whipped topping.

Recipe from: Faye Whitfield

Notes: When poking the holes, I usually take a paper towel and wipe the handle clean after each punch or the cake tends to cling to it and will tear your cake on the next punch.

I couldn't find the 17 oz jar of butterscotch topping, so I got the 20 oz squeeze bottle. It is easier to pour out. I also used 5 big (not king-size) Butterfingers and it covered the top.

Serves: 12

HEARTY BEEF, BEAN AND CHEESE DIP

You know you're wanting a different hearty dip to serve for the big game on Sunday. I understand we can't use the term "Super Bowl" for parties or whatever, so I'm sure there's a football game on Sunday that a lot of people like to watch in between all the great commercials. (We have recorded it and fast forwarded through the game to watch the commercials!) Oh well.

This is a WONDERFUL dip and goes great with the Frito Scoops. You almost need a chip that sturdy to dip it.

Hearty Beef, Bean and Cheese Dip

1 lb ground chuck
1 medium onion, chopped
2 (8 oz) pkgs cream cheese, softened
1 (15.5 oz) can black beans, drained and rinsed
1 (4.5 oz) can chopped green chiles
1 cup sour cream
2 tsp ground cumin
1 tsp chili powder
1/4 tsp salt
1 (8 oz) pkg shredded Monterey Jack cheese with peppers
1 (8 oz) pkg shredded sharp Cheddar cheese, divided

Preheat oven to 350 degrees. Lightly grease a 2-quart baking dish.

In a large skillet, combine ground chuck and onion; cook over medium-high heat until beef is browned and crumbles. Drain well. Stir in cream cheese, beans, and chiles. Cook over medium heat, stirring frequently, until combined. Remove from heat. Stir in sour cream, cumin, chili powder, salt, Monterey Jack cheese, and 1 cup Cheddar cheese.

Spoon mixture into prepared baking dish. Sprinkle with remaining Cheddar cheese. Bake 30 minutes, or until hot and bubbly. Garnish with chopped fresh parsley, if desired. Serve with corn chips.