Butterfinger Cake

Directions

1. 1
   Cut angel food cake in half.
2. 2
   Tear into bite size pieces and layer bottom of pan.
3. 3
   Beat egg yolks and margarine together, then add powdered sugar and Cool Whip.
4. 4
   Pour 1/2 mixture over cake. Crush 3 Butterfinger candy bars; sprinkle over top of Cool Whip mixture.
5. 5
   Repeat with remaining ingredients.
6. 6
   Refrigerate at least 3 to 4 hours before serving.