Real butterfinger cake *
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Recipe by: zephir
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
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1 pk German Chocolate Cake mix 2 lg Butterfinger bars
8 oz Butterscotch topping 1 lg Cool Whip
- for ice cream 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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