1 pk German chocolate cake mix
      2 lg Butterfinger bars
      8 oz Butterscotch topping
      1 lg Cool whip
           For ice cream
      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.
-----