Butterfinger Cake*

40 minutes Prep: 15 minutes Cook: 20 minutes

747 calories per serving view nutrition facts

1 Cake suggest servings

Be the first to add a photo of this recipe!

Ingredients

1	package	cake mix, german 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 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.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 157g

Amount per Serving

Calories 747 41% of calories from fat

	% Daily Value*
Total Fat 34.0g	53%
Saturated Fat 8.0g	40%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 845mg	35%
Total Carbohydrate 112.0g	37%
Dietary Fiber 7.0g	29%
Sugars 70.0g
Protein 8.0g	16%

Vitamin A	1%		Vitamin C	1%
Calcium	16%		Iron	18%

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

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Cereal

Last Recipes Viewed

Recipe Bite

Hail Caesar!

by Mark R. Vogel

Few dishes have origins so embroiled in controversy as Caesar salad. The most widely accepted tale is that...

Member Review

Healthy Cornbread

This is delicious and moist. It is not like regular cornbread so don't expect that taste. I used regular milk instead of soy and sour cream instead of applesauce, since I was out of those two ingredients. It still turned out beautifully and I will upload a picture of it.

Reviewed by crimmy