Butterfinger Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | German | Box cakes, Cakes, Chocolate | 12 | Servings |
INGREDIENTS
| 1 | German Chocolate Cake mix | |
| 8 | oz | Butterscotch topping |
| for ice cream | ||
| 2 | Butterfinger bars | |
| 1 | Cool Whip | |
| 1 | c | Pecans, chopped |
INSTRUCTIONS
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 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 179
Calories From Fat: 88
Total Fat: 10.2g
Cholesterol: 14.7mg
Sodium: 92.4mg
Potassium: 118.8mg
Carbohydrates: 21.5g
Fiber: 1.3g
Sugar: 7.4g
Protein: 2.3g