Butterfinger Cake

• 1 package cake mix, german chocolate
• 8 ounces butterscotch ice cream topping
• 2 large butterfinger chocolate bars
• 1 container whipped topping, prepared thawed
• 1 cup pecans chopped

1. Bake cake in a 9x13 inch pan.
2. While cake is still hot, pour butterscotch topping over cake, poking small holes in cake so that topping can soak in.
3. Cool completely.
4. Crush Butterfinger bars.
5. Reserve 1/2 of one bar and mix the rest into a large carton of Cool Whip along with the pecans.
6. Spread over cooled cake and top with reserved Butterfinger.
7. Refrigerate until ready to serve.

cake mix, butterscotch ice cream topping, chocolate bars, topping, pecans

Taken from recipeland.com/recipe/v/butterfinger-cake-36563 (may not work)