Butterfinger Cake Recipe - Cooking Index
Butterfinger Cake Recipe - Cooking Index
| 1 | German chocolate cake mix | |
| 8 oz | 227g | Butterscotch ice cream topping |
| 2 oz | 56g | Butterfinger bars (large) |
| 1 oz | 28g | Cart Cool Whip (large) |
| 1 cup | 146g / 5.1oz | Pecans - chopped |
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:
GRIT -- July 13, 1997
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