Butterfinger cake Name: Lynda Derenberger Base: Fort Benning Recipe: 1 German chocolate cake mix 8oz butterscotch sundae topping (for ice cream) 2 lrg butterfingers 1 lrg tub cool whip 1 c chopped nuts bake cake in 9 x 13 pan per directions on box while cake is still hot pour topping over cake poking small holes in cake with wooden spoon handle cool completely crush butterfinger bard reserve 1/2 of one bar and mix the rest with tub of cool whip and nuts spread over cooled cake and top with remaining butterfinger refrigerate