Yield: 12 servings
|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.