1 german chocolate cake mix
8 ounce butterscotch topping for ice cream
2 large butterfinger bars
1 large container cool whip, extra creamy
1 cup chopped pecans
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.
Subscribe to:
Post Comments (Atom)
-
2 cup sugar 1 cup buttermilk 2 tablespoon light corn syrup 1 teaspoon soda 1/4 peanut butter 1 teaspoon vanilla Pinch salt...
-
2 tablespoons margarine 1/3 cup green pepper; chopped 1 medium onion; diced 1 stalk celery; sliced 1 quart chicken or turkey bro...
-
ingredients 1 egg 1 tbsp. water 2 tbsp. granulated sugar 1 tbsp. all-purpose flour 1/4 tsp. ground cinnamon 2 large Granny Smith apples, pee...
No comments:
Post a Comment