Butterfinger cake *

 
                            BUTTERFINGER CAKE *
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Chocolate                        Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----PATTI - VDRJ67A-----
    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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