Butterfinger cake

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.

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