Butterfinger Cake*
Yield
1 CakePrep
15 minCook
20 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, german chocolate
|
|
| 231.2 | ml/g |
butterscotch ice cream topping
|
* |
| 2 | large |
butterfinger chocolate bars
|
* |
| 1 | large |
whipped topping, prepared
|
*
|
| 237 | ml |
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 ½ 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.
