1 box chocolate cake mix
large caramel or butterscotch ice cream syrup
large Cool Whip
butterscotch chips

Bake chocolate cake as directed on box. Cool cake 5 minutes. Poke many holes in cake with end of wooden spoon, stretching the holes as you go. Pour ice cream topping into each hole and cover the cake. Use as much as you want. Should use entire bottle. Refrigerate cake until cooled. Spread Cool Whip on top of cake (thick). Sprinkle with butterscotch chips. Refrigerate.

Best if not served for at least 24 hours.