Submitted by Juanita Roach
Make cake as directed on the box in an oblong baking pan. Let cool completely. Then punch holes in the cake with a straw. Pour milk over the cake. Next pout caramel topping over the milk. Sprinkle 1/2 of the crushed butterfingers over the caramel
(layering) Cover with cool whip for the final topping. Refrigerate the leftovers.
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Serving Size: 1 Serving (57g) | ||
Recipe Makes: 8 | ||
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Calories: 183 | ||
Calories from Fat: 45 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5g | 7 % | |
Saturated Fat 3.1g | 16 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 19.4mg | 6 % | |
Sodium 72.4mg | 2 % | |
Potassium 211.4mg | 6 % | |
Total Carbohydrate 31g | 9 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 31g | ||
Protein 4.5g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 183
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