Butterfinger Cake * Recipe

• 1 pkt German Chocolate Cake mix
• 8 ounce Butterscotch ice cream toppi
• 2 lrg Butterfinger bars
• 1 lrg Carton Cold Whip
• 1 c. Minced pecans

1. Bake cake in a 9 x 13 pan.
2. While cake is still warm, pour butterscotch topping over cake, poking small holes in cake so which topping can soak in.
3. Cold completely.
4. Crush Butterfinger bars.
5. Reserve 1/2 of one bar and mix the rest into a large carton of Cold Whip along with the pecans.
6. Spread over cooled cake and top with reserved Butterfinger.
7. Chill till ready to serve.

chocolate cake mix, butterscotch, butterfinger, pecans

Taken from cookeatshare.com/recipes/butterfinger-cake-95692 (may not work)