---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Butterfinger Cake
 Categories: Cakes, Chocolate
      Yield: 12 Servings
 
      1 pk German chocolate cake mix
      2 lg Butterfinger bars
      8 oz Butterscotch topping
      1 lg Cool whip
           Ice Cream:
      1 c  Pecans; chopped
 
  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.

  Posted to Fabfood, Jan 1999
 
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