Better Than "Who-Ha" Cake

If you've ever eaten chocolate "Better Than Sex Cake", then you know what I'm talking about when I say "Yum!" is an understatement.  Well, change out the chocolate cake for a yellow cake and some pumpkin, and use a crushed Butterfinger bar instead of a Heath bar, and you've got yourself what I call, Better than Who-Ha Cake!  (My daughter HATES the "s" word {s-e-x}.)

1 Yellow or White Cake Mix

1 small can solid pack pumpkin puree (about 1 1/2 C)

1 can Sweetened Condensed Milk

1 jar Mrs. Richardson's Butterscotch Caramel Sauce

1 container Cool Whip, Thawed

Hershey's Chocolate Syrup, optional

1 Butterfinger bar, crushed

Preheat oven to 350º. Mix dry cake mix with pumpkin until smooth; batter will be sticky.  Spread into prepared 9x13 pan.  Bake 25-30 minutes,or until inserted toothpick comes out clean.  While still warm, poke holes all over tops of cake.  (I use the handle of a wooden spoon.)  Pour entire can of sweetened condensed milk and butterscotch caramel sauce over top; spread evenly.   Let cool completely.  Spread Cool Whip over cooled cake.  Drizzle chocolate syrup over cake in one direction and lightly drag knife through in cross-direction (see picture) for lovely design.  Sprinkle with crushed candy bar.  Refrigerate until ready to serve. *Note* Don't worry about trying to "cut" the cake.  Just scoop it out with serving spoon.  Enjoy!

Butterscotch Pumpkin Spice No-Bakes

2 C Sugar

3/4 C Butter (1 1/2 sticks)

2/3 C Milk

1 (3.4 oz) Box Instant Butterscotch Pudding Mix

1/2 tsp. Pumpkin Pie Spice

3 1/2 C Quick Oats

1/2 tsp Vanilla Extract

In heavy saucepan mix together sugar, butter & milk over MED heat.  Bring to boil; boil for 2 min.  Turn off heat and whisk in pudding mix and pumpkin pie spice until smooth.  Stir in oats & vanilla.  Let stand 5 minutes.  Drop by tsp onto waxed paper.  Let cool completely.  Makes approximately 55 cookies.