Butterfinger Cake

By á-47

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Ingredients

1 German Chocolate cake mix
8-12 oz. butterscotch topping
4 small Butterfinger bars
12 oz. whipped topping
1/2 cup chopped pecans

Details

Preparation

Step 1

Prepare cake batter according to instructions on the box. Bake cake in a 9x13 baking pan.

While cake is still hot, poke small holes in cake. Pour butterscotch topping over cake so that topping can soak in. Cool completely.

Crush Butterfinger bars. Reserve one bar and mix the rest into whopped topping along with the pecans. Spread over cooled cake and sprinkle with remaining Butterfinger crumbs. Refrigerate until ready to serve.