Butterfinger cake *

Yield: 12 servings

Measure Ingredient
1 pack German Chocolate Cake mix
8 ounces Butterscotch topping for ice cream
2 larges Butterfinger bars
1 large Cool Whip
1 cup Pecans; chopped


Bake cake in a 9x13 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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