Saturday, February 6, 2016

German Chocolate Butterfinger Cake

Something new for this blog--a recipe. I made this delicious cake for my sister's 13th birthday. 
It's a german chocolate cake with cocoanut-pecan frosting in between the layers and it has whipped topping spread over the whole thing and crushed Butterfingers on top. 
What's not to love?

Ingredients for cake only from this recipe from Taste of Home.
1 can of Coconut Pecan frosting (also known as German Chocolate frosting) -or-homemade frosting from above recipe
1 8-oz. container of whipped topping (Cool Whip)
4-6 Fun Size Butterfingers

Make cakes according to Taste of Home recipe. Let cool slightly, for about 15-45 minutes. Place first cake on serving tray, spread with 1/3-1/2 of Frosting. Place another cake on top, spread with another 1/3-1/2 frosting, as desired. Place the third layer on top and then refrigerate/freeze until completely cool. Spread whipped topping over entire cake. Crush desired amount of Butterfingers and sprinkle on top of the cake. Enjoy this fabulous cake!

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