Bake the cake according to the directions. I personally use Betty Crocker white cake mix. I used 3 egg whites, 1 1/4 cup of Vanilla Soy Milk, and 1/3 cup of softened butter.
Once the cake has finished baking, place it on a cooling rack. While the cake is still hot, poke holes in it with a fork.
Put the peanut butter in a microwave safe bowl and heat it at 15 second intervals, stirring in between, until it becomes almost syrup-like. Add in the condensed milk and stir. It should be really runny. You might have to heat it up even more. Pour the mixture over the cake.
Crush up your Butterfingers. I put mine in a ziploc bag and used the peanut butter container to crush them. You can make the chunks as big or as small as you like. It's your preference. Sprinkle half of the crushed butterfingers onto the cake. Let cake cool completely. I put it in the fridge for an hour.
After the cake has cooled, spread the cool whip over the top.
Sprinkle the rest of the crushed Butterfingers on top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (161g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 175 (30%)|
|Amt Per Serving||% DV|
|Total Fat 19.4g||26 %|
|Saturated Fat 11.7g||58 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 19.5mg||6 %|
|Sodium 515.5mg||18 %|
|Potassium 320.8mg||8 %|
|Total Carbohydrate 94.6g||28 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 93.7g|
|Protein 8.4g||12 %|
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: 590
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.