Try this Butter Pecan Crunch Cake recipe, or contribute your own.
Suggest a better descriptionMeasure 1 cup of cake mix and put it in a bowl. Set it aside for later.
Beat the remaining cake mix, melted butter, milk and egg with an electric mixer till well combined. Pour into a greased 9×13 pan.
Cut the cold butter into 1 cup of dry cake mix with a pastry blender or fork to make crumbs. Stir in toffee chips and nuts. Sprinkle on top of the batter. Bake at 350 degrees for 30 minutes or until a toothpick comes out clean.
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Serving Size: 1 Recipe (652g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 3007 | ||
Calories from Fat: 2339 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 259.9g | 347 % | |
Saturated Fat 141g | 705 % | |
Monounsaturated Fat 81g | ||
Polyunsanturated Fat 20.6g | ||
Cholesterol 800.2mg | 246 % | |
Sodium 446.7mg | 15 % | |
Potassium 666.2mg | 18 % | |
Total Carbohydrate 160.2g | 47 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 155g | ||
Protein 19.5g | 28 % | |
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: 3007
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