Butterfinger Cake

Directions

1. 1
   Break half of the angel food cake into pieces and over a 13 x 9-inch pan.
2. 2
   Blend 1 stick of margarine, 4 egg yolks and 2 cups of confectioners sugar.
3. 3
   Fork Cool Whip into the mixture and layer the mixture over pieces of angel food cake.
4. 4
   Layer half of the crushed Butterfinger candy bars over the Cool Whip mixture. Repeat 3 layers again.
5. 5
   Refrigerate for several hours.