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
- Filling: Cream oleo, add powdered sugar. Mix well. Add egg yolks, one at a time.
- 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.
- Then 1/2 of the candy bars. Repeat, pressing the cake into those layers, then filling then remaining candy bars.
- Cover and refrigerate overnight or at least 8 hours.
- Serves: 12-15
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