**Butterfinger Cake * Recipe**

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Butterfinger Cake * Ingredients

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 *

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Butterfinger Cake * Recipe
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Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

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Butterfinger Cake *

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Butterfinger Cake * Directions

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

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Butterfinger Cake * Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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