Fudge Butterscotch Cake

This recipe is a variation of the Betty Crocker poke cakes. You can find many poke cake recipes here.

Fudge Butterscotch Cake

Ingredients:

1 German chocolate cake mix (plus eggs, oil, and water as specified by recipe on box)
1 can sweetened condensed milk
1 jar of fudge sundae topping
1 tub of Cool Whip, thawed
1 cup butterscotch chips

Bake the German chocolate cake in a 9x13 pan as directed on box. Allow to cool for twenty minutes. Then poke top of cake with end of wooden spoon. Holes should be about 1 inch apart.

Pour sweetened condensed milk over top of cake. Allow to soak in. Heat fudge topping and drizzle over top of cake. Refrigerate cake for two hours.

Spread thawed Cool Whip on top of cake and then sprinkle with butterscotch chips.