Butterfinger Cake
Source of Recipe
Dale Liley, Louisiana
Recipe Introduction
I was engaged to a real sweet man at one time, Dale Liley of Louisiana, who loved to cook. He kindly shared some of his recipes with me, and this is one of them.
List of Ingredients
1/3 Cup Butter
8 Oz. Cream Cheese
2 Tbs Granulated Sugar
8 Oz. Cool Whip
1 1/2 Cups Powdered Sugar
4 Lg. Butterfingers (2.1 Oz) (be sure they are frozen)
3 Egg Yolks
1 Teaspoon Vanilla
10 1/2 Oz Angel Food Cake Mix (or do as I do and buy one already baked from the bakery)
Recipe
Bake Angel food cake in Bundt and let completely cool before mixing the filling, or do as I do and use a purchased Angel Food cake from the local bakery.
Cream sugars and cream cheese. Add egg yolks, vanilla, softened butter. Add Cool Whip.
Place frozen Butterfinger candy bars in a Zip-Loc bag and pound with a heavy rolling pin, or drink bottle (wine bottle works well) until the candy is fine crumbs. You must use frozen candy bars for this step as room temperature candy will melt during this process. I know this from experience!
Tear cake into small pieces and layer one-third of the cake pieces on bottom of sheetcake pan; spread a layer of cream filling, then one layer of Butterfingers that you have chopped in food-chopper until fine. Put another layer of cake pieces again, and continue with the layers depending on size of pan you use. 8X11 yields two nice layers. End with a layer of Butterfinger crumbs.
Refrigerate until ready to serve.
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