Butterfinger cake *
12 servings
Ingredients
| Quantity | 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 |
Directions
PATTI - VDRJ67A
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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