1 pk German chocolate cake mix
2 lg Butterfinger bars
8 oz Butterscotch topping
1 lg Cool whip
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.
