---------- 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
            For 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.