Directions:
- Bake cake as directed on package, in a 13 x 9 inch pan.
- When cake is completely cooled, poke about 20 small holes in the cake (I use the handle of a wooden spoon).
- Pour the entire jar of caramel over the cake. Place in refrigerator overnight so the caramel soaks into the cake
- Just before serving, spread Cool Whip over the cake, and sprinkle with mashed Butterfinger pieces..
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 248.27 Kcal (1039 kJ) | ||
| Calories from fat | 119.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.23g | 20% | |
|---|---|---|---|
| Cholesterol | 22.17mg | 7% | |
| Sodium | 369.08mg | 15% | |
| Potassium | 165.22mg | 4% | |
| Total Carbs | 33.12g | 11% | |
| Sugars | 17.15g | 69% | |
| Dietary Fiber | 0.87g | 3% | |
| Protein | 3.06g | 6% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 2.2mg | 12% | |
| Calcium | 80.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 385.36 Kcal (1613 kJ) | ||
| Calories from fat | 184.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.53g | 20% | |
|---|---|---|---|
| Cholesterol | 34.41mg | 7% | |
| Sodium | 572.89mg | 15% | |
| Potassium | 256.45mg | 4% | |
| Total Carbs | 51.41g | 11% | |
| Sugars | 26.62g | 69% | |
| Dietary Fiber | 1.36g | 3% | |
| Protein | 4.75g | 6% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 3.4mg | 12% | |
| Calcium | 124.8mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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