Ingredients & Directions
-PATTI – VDRJ67A-
1 pk German Chocolate Cake mix 2 lg Butterfinger bars
8 oz Butterscotch topping 1 lg Cool Whip
– for ice cream 1 c Pecans; chopped
Bake cake in a 9×13 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.
Yields
12 servings
