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1 cake
suggest servings
| 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 |
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.
| % 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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