Butterfinger Cake
- 4 egg yolks
- 12 cup butter
- 2 cups powdered sugar
- 1 (8 ounce) container Cool Whip
- 1 (16 ounce) box angel food cake, prepared
- 12 butterfinger candy bars
- Mix filling ingredients together in a large bowl.
- Bake cake and let cool or use a store bought one.
- Cut cake into small cubes and crush candy bars.
- Layer in a nice bowl as follows:.
- Cake.
- Candy bars.
- filling.
- Layer about 3 times.
- Place in the refrigerator to chill for several hours.
- Store leftovers in the refrigerator.
egg yolks, butter, powdered sugar, angel food cake, butterfinger
Taken from www.food.com/recipe/butterfinger-cake-446482 (may not work)