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Categories:Viewed: 16 - Published at: 2 years ago
Ingredients
- 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
Method
- Bake cake in a 9x13 inch 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.
