Try this Butterfinger cake recipe, or contribute your own.
Suggest a better descriptionBake cake as directed in 9x13 pan.
While it is baking, mix together caramel and condensed milk.
When cake is hot out of the oven, poke holes in the cake with a fork.
Pour caramel mixture over the hot cake and let it sit until completely cooled. The cake should soak up the caramel.
Crush up two of the Butterfingers and sprinkle them over the cake. I put the candy bars in the freezer because they crush better. I actually crush them in the wrappers then cut the tops off and just pour them out over the cake.
Ice the cake with the Cool Whip and top with last two crushed Butterfingers.
Store in fridge once iced.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1039g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3894 | ||
Calories from Fat: 945 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 105g | 140 % | |
Saturated Fat 38.1g | 190 % | |
Monounsaturated Fat 37.5g | ||
Polyunsanturated Fat 23.9g | ||
Cholesterol 191.9mg | 59 % | |
Sodium 3990.5mg | 138 % | |
Potassium 2397.4mg | 63 % | |
Total Carbohydrate 684.6g | 201 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 679g | ||
Protein 64.5g | 92 % | |
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: 3894
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