Butterfinger Cake * Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
PATTI - VDRJ67A
1 package: German Chocolate Cake mix,
8 ounce: Butterscotch topping for ice cream,
2 large: Butterfinger bars,
1 large: Cool Whip,
1 cup: Pecans, chopped
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.
Source from luhu.jp
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.
Source from luhu.jp