Ingrients & Directions
1 pk German Chocolate Cake mix 1 lg Carton Cool Whip
8 oz Butterscotch ice cream toppi 1 c Chopped pecans
2 lg Butterfinger bars
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.
Yields
12 servings