Butterfinger Cake

Ready in 1 hour

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Try this Butterfinger Cake recipe, or contribute your own. "Chocolate" and "Box cakes" are two tags used to describe Butterfinger Cake.


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1 c Pecans; Chopped
2 lg bars Butterfinger
8 oz Butterscotch topping
1 pk German Chocolate Cake mix
1 lg Cool Whip

Original recipe makes 12



Bake cake in a 9x13 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.

Calories Per Serving: 445 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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