Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Chocolate Cakes
Amount Measure Ingredient -- Preparation Method
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-----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.
