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.