PATTI VDRJ67A
1 package german chocolate cake mix
8 oz butterscotch topping for ice cream
2 large butterfinger bars
1 large cool whip
1 cup pecans, chopped
A Recipe for
Butterfinger Cake *
When one has tasted watermelon he knows what the angels eat. |
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Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
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We should look for someone to eat and drink with before looking for something to eat and drink... |
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This Recipe for Butterfinger Cake * is one of thousands in the Recipes-to-go Dessert Cookbook.
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If you enjoy this Butterfinger Cake * Recipe - you should enjoy the recipe collections you can find on the websites below:
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The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
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This is a recipe for Butterfinger Cake * from the recipe cookbook of Recipes-to-go (Dessert)
Herb Tip |
How can you govern a country which has 246 varieties of cheese? |
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Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
| Chang Chan-Pao |
Part of the secret of a success in life is to eat what you like and let the food fight it out inside. |
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No man is lonely while eating spaghetti--it requires so much attention. |
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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.
Serves: 12
Butterfinger Cake * Recipe brought to you by Recipes To-Go