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Butterfinger Angel Food Dessert Cake




Source of Recipe


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List of Ingredients



• 1 loaf angel food cake, cut in pieces
  
• 6 Butterfinger candy bars, crushed
  
• 1/2c. oleo
  
• 1 1/2c. powdered sugar
  
• 4 egg yolks
  
• 2 (8oz) cartons Cool Whip
  
• 1c. nuts
  






Instructions



1. Filling: Cream oleo, add powdered sugar. Mix well. Add egg yolks, one at a time.
   
2. Beat well after each addition. Add thawed Cool Whip. Put 1/2 of the cake pieces in 9x13 inch pan, then 1/2 of the filling.
   
3. Then 1/2 of the candy bars. Repeat, pressing the cake into those layers, then filling then remaining candy bars.
   
4. Cover and refrigerate overnight or at least 8 hours.
   
5. Serves: 12-15