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Butterfinger Cake

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    Source: cooksrecipes.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 (18 1/4-ounce) package German chocolate cake mix 1 (8-ounce) jar butterscotch topping 2 king-sized Butterfinger candy bars, frozen and crushed (reserve 1/3 cup) 1 cup chopped pecans 1 (12-ounce) container non-dairy whipped topping

    Instructions Jump to Ingredients ↑

    1. Mix and bake cake according to package directions in a greased and floured 13 x 9 x 2-inch baking pan. While cake is hot, pierce with the tines of a serving fork all over top of cake. Immediately pour butterscotch topping over cake, spreading it evenly with spatula. Cool completely. Fold crushed Butterfinger candy and pecans into whipped topping. Spread over cooled cake and top with reserved crushed Butterfinger candy. Cover and refrigerate until ready to serve.

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