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Ингредиенты
- 1 pkt German Chocolate Cake mix
- 8 ounce Butterscotch ice cream toppi
- 2 lrg Butterfinger bars
- 1 lrg Carton Cold Whip
- 1 c. Minced pecans
Инструкции
- Bake cake in a 9 x 13 pan. While cake is still warm, pour butterscotch topping over cake, poking small holes in cake so which topping can soak in.
- Cold completely. Crush Butterfinger bars. Reserve 1/2 of one bar and mix the rest into a large carton of Cold Whip along with the pecans. Spread over cooled cake and top with reserved Butterfinger. Chill till ready to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 48g | |
| Recipe makes 12 servings | |
| Calories 208 | |
| Calories from Fat 65 | 31% |
| Total Fat 7.64g | 10% |
| Saturated Fat 1.72g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 278mg | 12% |
| Potassium 85mg | 2% |
| Total Carbs 35.49g | 9% |
| Dietary Fiber 2.0g | 7% |
| Sugars 21.73g | 14% |
| Protein 2.19g | 4% |
