Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 1 pack | German Chocolate Cake mix |
| 8 ounces | Butterscotch ice cream toppi |
| 2 larges | Butterfinger bars |
| 1 large | Carton Cool Whip |
| 1 cup | Chopped pecans |
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.