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Butterfinger Cake*

 

36

Yield

1

Cake

Prep

15

min

Cook

20

min

Ready

40

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 157g (5.5 oz)
Amount per Serving
Calories 74741% of calories from fat
 % Daily Value *
Total Fat 34g 53%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 845mg 35%
Total Carbohydrate 37g 37%
Dietary Fiber 7g 29%
Sugars g
Protein 16g
Vitamin A 1% Vitamin C 1%
Calcium 16% Iron 18%
* based on a 2,000 calorie diet How is this calculated?

 

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