Butterfinger Cake

2 hours Prep: 20 minutes Cook: 40 minutes

790 calories per serving view nutrition facts

1 cake suggest servings

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Ingredients

1	package	cake mix, chocolate
8	ounces	butterscotch ice cream topping
2	large	butterfinger chocolate bars
1	large	whipped topping, prepared
1	cup	pecans	chopped

Directions

Bake cake in a 9x13 inch degrees F. 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.

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Nutrition Facts

Serving Size 158g

Amount per Serving

Calories 790 48% of calories from fat

	% Daily Value*
Total Fat 43.0g	65%
Saturated Fat 8.0g	40%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 1094mg	46%
Total Carbohydrate 104.0g	35%
Dietary Fiber 6.0g	23%
Sugars 56.0g
Protein 11.0g	22%

Vitamin A	1%		Vitamin C	1%
Calcium	23%		Iron	37%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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