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.
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|Serving Size: 1 Serving (144g)|
|Recipe Makes: 12|
|Calories from Fat: 183 (41%)|
|Amt Per Serving||% DV|
|Total Fat 20.3g||27 %|
|Saturated Fat 10.3g||52 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 1.7mg||1 %|
|Sodium 389mg||13 %|
|Potassium 190.9mg||5 %|
|Total Carbohydrate 64.8g||19 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 62.3g|
|Protein 5g||7 %|
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Calories per serving: 445
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