Butterfinger Cake

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

Bake cake in a 9x13 inch 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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excellent and easy. great to accompany any dish.