Easy Butterfingers Pecan Cake
Easy Butterfingers Pecan Cake recipe
Yield
16 servingsPrep
20 minCook
40 minReady
2 hrsLow 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
|
*
|
| 1 | cup |
pecans
chopped |
|
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
|
*
|
| 237 | ml |
pecans
chopped |
|
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.
