Best butterfinger cake
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Recipe by: romana
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Main Ingredients:
See below ingredients
Cooking Preparation of the Recipe:
1 pk German Chocolate Cake mix
8 oz Butterscotch topping for ice cream
2 lg Butterfinger bars
1 lg Cool Whip
1 c 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 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.
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