Butterfinger Cake

6 ingredients
7 steps

Ingredients

  • 4 or 6 large Butterfinger bars, crushed
  • 1 angel food cake
  • 4 egg yolks
  • 1/2 c. butter
  • 2 c. powdered sugar
  • 14 oz. Cool Whip

Directions

  1. 1
    In 9 x 13-inch pan, break 1/2 of angel food cake in bite size pieces.
  2. 2
    Beat egg yolks and butter until creamy.
  3. 3
    Add powdered sugar; beat well.
  4. 4
    Fold in Cool Whip.
  5. 5
    Spread 1/2 on cake pieces. Top with 1/2 of candy bars.
  6. 6
    Repeat the 3 layers.
  7. 7
    Chill.

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