Butterfinger cake *

------------------------------PATTI - VDRJ67A------------------------------
      1 pk German chocolate Cake mix
      8 oz butterscotch topping
           - for ice cream
      2 lg butterfinger bars
      1 lg Cool Whip
      1 c  Pecans; chopped
 
  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. Cool completely.
  Crush butterfinger bars. Reserve 1/2 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.