Butterfinger Cake

1 hours Prep: 15 minutes Cook: 45 minutes

747 calories per serving view nutrition facts

1 cake suggest servings

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Ingredients

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

Directions

Bake cake in a 9x13 inch 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 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.

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It's a great lowfat recipe but I substituted baking soda for the baking powder and they rose much better. They were too moist otherwise! Also I used egg whites for one of the eggs to save on fat and calories. Also I added orange zest which gave it a nice flavour! Thanks for the recipe! Maureen Janisse