Butterfinger Cakecakes, chocolate ----PATTI VDRJ67A---- 1 pkg german chocolate cake mix 8 oz butterscotch topping for ice cream 2 large butterfinger bars 1 large cool whip 1 cup 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. |
