Title: Butterfinger Cake
Categories: Box cakes, Chocolate, Cakes
Yield: 12 Servings

------------------------------PATTI - VDRJ67A------------------------------
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

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