Title: Butterfinger Cake
Categories: Cake Candy
Yield: 12 Servings
| 1 | pk | German Chocolate Cake mix |
| 8 | oz | Butterscotch ice cream toppi |
| 2 | lg | Butterfinger bars |
| 1 | lg | Carton Cool Whip |
| 1 | c | 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 1/2 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.