butterfinger cake

How To Make butterfinger cake

• 1

  Bake cake in a 9x13 pan.
• 2

  While cake is still hot, pour butterscotch topping over cake, poking small holes in cake so that topping can soak in.
• 3

  Cool completely.
• 4

  Crush candy bars.
• 5

  Reserve 1/2 of one bar and mix the rest into a large tub of frozen whipped topping (thawed) along with pecans.
• 6

  Spread over cooled cake and top with reserved candy.
• 7

  Refrigerate until ready to serve.
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