Butterfinger Cake

1 package German chocolate cake mix

8 oz jar butterscotch topping (used for ice cream)

2 large Butterfinger bars

1 large container Cool Whip

1 cup chopped pecans

Make cake according to directions and bake in a 9 by 13 inch cake pan. While cake is still hot, pour butterscotch topping over cake, poking small holes in cake so that the 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 Butterfingers.

Refrigerate until ready to serve.