BUTTERFINGER CAKE *

      Title: BUTTERFINGER CAKE *
  Categories: Box cakes, Chocolate, Cakes
       Yield: 12 Servings
  
 MMMMM----------------------PATTI - VDRJ67A---------------------------
       1 pk German Chocolate Cake mix
       8 oz Butterscotch topping
            - for ice cream
       2 lg Butterfinger bars
       1 lg Cool Whip
       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.

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