Butterscotch/Caramel/ Chocolate Morsel Cake
1 Dark Chocolate Cake Mix, prepared in a 9" X 13" pan
1 jar of caramel ice cream topping, the thick kind
1 jar of Butterscotch ice cream topping
1 small container Cool Whip
1 bag of chocolate bits
Bake and Cool cake leaving it in the pan according to the box for a 9" X
13" pan. Pour the caramel ice cream topping over the cake and spread
evenly. Refrigerate for 15 minutes to set the caramel. Remove from the
refrigerator. Pour the Butterscotch ice cream topping over the caramel
layer and spread evenly over the caramel. Refrigerate for 15 minutes to
set . Top with the Cool Whip. Sprinkle the bits
over the Cool Whip. Refrigerate the cake until ready to serve.
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