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Receta Butterfinger Cake *
by Global Cookbook

Butterfinger Cake *
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Ingredientes

  • 1 pkt German Chocolate Cake mix
  • 8 ounce Butterscotch ice cream toppi
  • 2 lrg Butterfinger bars
  • 1 lrg Carton Cold Whip
  • 1 c. Minced pecans

Direcciones

  1. Bake cake in a 9 x 13 pan. While cake is still warm, pour butterscotch topping over cake, poking small holes in cake so which topping can soak in.
  2. Cold completely. Crush Butterfinger bars. Reserve 1/2 of one bar and mix the rest into a large carton of Cold Whip along with the pecans. Spread over cooled cake and top with reserved Butterfinger. Chill till ready to serve.