| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | German | Box cakes, Chocolate, Cakes | 12 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
PATTI - VDRJ67A 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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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