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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