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    Butterfinger® Cake - No Bake


    Source of Recipe


    Marla

    List of Ingredients




    Butterfinger® Cake - No Bake


    1 prepared angel food cake, crumbled
    1/2 cup butter
    4 large egg yolks (see Food Safety)
    2 cups powdered sugar
    1 teaspoon vanilla extract
    1 (16-ounce) container whipped topping
    8 (2.1-ounce) Butterfinger® candy bars



    Recipe



    Crush Butterfinger® candy bars (while still in wrappers ) using a rolling pin.

    Cream butter, egg yolks, sugar and vanilla. Stir in whipped topping.

    Layer a 13 x 9 x 2-inch pan with half the cake crumbs; next layer with half the creamed mixture, then sprinkle with half the crumbled Butterfinger® candy. Repeat in same order with last half of ingredients.

    Chill for at least an hour before serving.

    Makes 12 to 16 servings.


    Note: Freezing the candy bars an hour before crushing helps keep the chocolate "firm" for crumbling.


 

 

 


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