| 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.
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