Butterfinger Cake 1 (18.25-ounce) package German chocolate cake mix 1 (8-ounce) jar butterscotch topping 2 king-sized Butterfinger® candy bars, frozen and crushed (reserve 1/3 cup) 1 cup chopped pecans 1 (12-ounce) container non-dairy whipped topping Mix and bake cake according to package directions in a greased and floured 13 x 9 x 2-inch baking pan. While cake is hot, pierce with the tines of a serving fork all over top of cake. Immediately pour butterscotch topping over cake, spreading it evenly with spatula. Cool completely. Fold crushed Butterfinger® candy and pecans into whipped topping. Spread over cooled cake and top with reserved crushed Butterfinger® candy. Cover and refrigerate until ready to serve. Makes 15 to 18 servings.   Back To Cakes and Bakery Delights Recipes Feel Free To Email Me Anytime Back To The Index Page