1 package german chocolate cake mix
8 ounces 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.