Butterfinger Cake Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
1 package: German Chocolate Cake mix,
1 large: Carton Cool Whip,
8 ounce: Butterscotch ice cream toppi,
1 cup: Chopped pecans,
2 large: Butterfinger bars,
Directions:
Bake cake in a 9 x 13 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