Butterfinger Cake

Yields:	1 cake
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	Preparation	20 minutes
	Cooking	45 minutes
	Ready In	1 hours

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Ingredients

1	package	cake mix, german chocolate
2	large	butterfinger chocolate bars
8	ounces	butterscotch ice cream topping
1	large	whipped topping, prepared
1	cup	pecans	chopped

Directions

Prepare cake mix using directions on package.

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.

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Member Review

Lentil and Vegetable Stew

This is a delicious, filling, easily customizable recipe! I made it with red lentils which cooked faster, so I set them aside and then cooked the potato, etc. in water, then added the lentils back in with the zucchini. I used unpeeled red potatoes, and I substituted a splash of Worcestershire sauce for the bouillion. I also left out the salt, and added black pepper, cayenne pepper and turmeric. Yum, yum! Perfect for serving over brown rice.

Reviewed by swtpesq