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    Butterfinger Cake


    Source of Recipe


    Aunt Saunny

    1 angel food cake, crumbled
    1 stick butter
    4 egg yolks
    2 c. confectioners sugar
    1 tsp. vanilla
    1 ( 16 oz. ) Cool Whip
    8 large Butterfinger bars

    Two or more hours ahead, freeze candy bars in wrappers. Crush bars (
    while still in wrappers ) using a rolling pin. Cream butter, egg yolks,
    sugar and wanilla and add Cool Whip. Layer 9 x 13 - inch pan with 1/2
    angel food cake; next layer 1/2 creamed mixture; next layer 1/2
    Butterfingers. Reapeat and serve.
 

 

 

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