Butterfinger Cake

12 Servings

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Butterfinger Cake Ingredients

PATTI VDRJ67A	2 lg Butterfinger bars
1 pk German Chocolate Cake mix	1 lg Cool Whip
8 oz Butterscotch topping	1 c Pecans; chopped

Instructions for Butterfinger Cake

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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChocolateCuisine: Uncategorized

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