Butterfinger cake

12 servings

Ingredients

QuantityIngredient
1packGerman Chocolate Cake mix
8ouncesButterscotch ice cream toppi
2largesButterfinger bars
1largeCarton Cool Whip
1cupChopped pecans

Directions

Bake cake in a 9 x 13 pan. While cake is still hot, pour butterscotch topping over cake, poking small holes in cake so that topping can soak in.

Cool completely. Crush Butterfinger bars. Reserve ½ of one bar and mix the rest into a large carton of Cool Whip along with the pecans. Spread over cooled cake and top with reserved Butterfinger. Refrigerate until ready to serve.