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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

1. Mix and bake cake according to package directions in a greased and floured 13 x 9 x 2-inch baking pan.
2. 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.
3. 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.