Butterfinger cake
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| Artist: |
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Yield: |
12 |
| Categories: |
Cakes, Candies & Sweets, Desserts |
Rating: |
no rating. |
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Ingredients:
| 1
| pack | German Chocolate Cake mix | | 8
| oz | Butterscotch ice cream toppi | | 2
| large | Butterfinger bars | | 1
| large | Carton Cool Whip | | 1
| cup | Chopped pecans |
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Procedures:
| 1 | Bake cake in a 9 x 13 pan. | | 2 | While cake is still hot, pour butterscotch topping over cake, poking small holes in cake so that topping can soak in. cool completely. | | 3 | Crush butterfinger bars. | | 4 | Reserve ?of one bar and mix the rest into a large carton of cool whip along with the pecans. | | 5 | Spread over cooled cake and top with reserved butterfinger. | | 6 | Refrigerate until ready to serve |
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