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Easy Butterfingers Pecan Cake

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Recipe

Easy Butterfingers Pecan Cake recipe

 

Yield

16 servings

Prep

20 min

Cook

40 min

Ready

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

Ingredients

Amount Measure Ingredient Features
1 package cake mix, chocolate
8 ounces butterscotch ice cream topping
*
2 large butterfinger chocolate bars
*
1 large whipped topping, prepared
* Camera
1 cup pecans
chopped
Camera

Ingredients

Amount Measure Ingredient Features
1 package cake mix, chocolate
231.2 ml/g butterscotch ice cream topping
*
2 large butterfinger chocolate bars
*
1 large whipped topping, prepared
* Camera
237 ml pecans
chopped
Camera

Directions

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 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 Arrow up button

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Nutrition Facts

Serving Size 40g (1.4 oz)
Amount per Serving
Calories 79048% from fat
 % Daily Value *
Total Fat 43g 65%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1094mg 46%
Total Carbohydrate 35g 35%
Dietary Fiber 6g 23%
Sugars g
Protein 22g
Vitamin A 1% Vitamin C 1%
Calcium 23% Iron 37%
* based on a 2,000 calorie diet How is this calculated?
 

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