** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Butterfinger Cake
Date Added:December 07, 2009
Ingredients:
1 Package Chocolate Cake Mix
8 Ounces Butterscotch
2 Butter
1 Cool Whip (or 12-oz. if you like more fluff) (8-oz)
2. While cake is still hot, pour butterscotch topping over cake, poking small holes in cake so that topping can soak in.
3. Cool completely. Crush Butterfingers bars. Reserve 1/2 of one bar and mix the rest into a large carton of Cool Whip along with the pecans.
4. Spread over cooled cake and top with reserved Butterfingers.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Pecan allergies.
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