*  Exported from  MasterCook  *

                           BUTTERFINGER CAKE *

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Chocolate                        Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----PATTI - VDRJ67A-----
   1       pk           German Chocolate Cake mix
   8       oz           Butterscotch topping
                        - for ice cream
   2       lg           Butterfinger bars
   1       lg           Cool Whip
   1       c            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.
 


                   - - - - - - - - - - - - - - - - - -