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.
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