cake mix, german chocolate
butterscotch ice cream topping
butterfinger chocolate bars
whipped topping, prepared
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.
Crush Butterfinger bars.
Reserve ½ 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.