Featured Pinch Tips Video
- 1 pkg
- german chocolate cake mix
- 8 oz
- butterscotch topping for ice cream
- 2 large
- butterfinger bars
- 1 large
- frozen whipped topping, thawed
- 1 c
- chopped pecans
1Bake cake in a 9x13 pan.
2While cake is still hot, pour butterscotch topping over cake, poking small holes in cake so that topping can soak in.
4Crush candy bars.
5Reserve 1/2 of one bar and mix the rest into a large tub of frozen whipped topping (thawed) along with pecans.
6Spread over cooled cake and top with reserved candy.
7Refrigerate until ready to serve.