|
|
Take this scrumptiously
easy cake to a potluck and watch it disappear...fast!
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.
loading
|
|
|
