1      package       german chocolate cake mix
   8      oz            butterscotch  topping
   2      large         butterfinger bars
   1      large cont.   cool whip -- thawed
   1      cup           chopped pecans -- 
Bake cake in a 9 x 13 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.