Instructions: Prepare and bake cake according to box directions using a greased 13 x 9 x 2 in.

baking pan. Cool on a wire rack for 30 min. Using the end of a wooden spoon, poke 12 holes in warm cake. Pour butterscotch topping over cake; cool completely. Spread with whipped topping; sprinkle with crushed candy bars.

Refrigerate for at least 2 hours before serving.

Yield: 12-16 servings

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