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1 hours
Prep: 15 minutes
Cook: 45 minutes
747 calories per serving view nutrition facts
1 cake
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| 1 | package | cake mix, german chocolate | |
| 8 | ounces | butterscotch ice cream topping | |
| 2 | large | butterfinger chocolate bars | |
| 1 | container | whipped topping, prepared | thawed |
| 1 | cup | pecans | chopped |
Bake cake in a 9x13 inch 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.
| % Daily Value* | |
| Total Fat 34.0g | 53% |
| Saturated Fat 8.0g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 845mg | 35% |
| Total Carbohydrate 112.0g | 37% |
| Dietary Fiber 7.0g | 29% |
| Sugars 70.0g | |
| Protein 8.0g | 16% |
| Vitamin A | 1% | Vitamin C | 1% | |
| Calcium | 16% | Iron | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Easy preperation and great finished product. Smooth taste, good texture. I substituted coconut (sweetened coarse) for the nuts which made them even better as well as cooked them for 13 minutes.
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