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Nancy's Kitchen - Tried and Tested Recipes
Butterfinger Cake

Butterfinger Cake

1 package German Chocolate Cake mix (2 layer)
8 ounce butterscotch topping for ice cream
2 large Butterfinger bars
1 large container Cool Whip
1 cup 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.


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