Butterfinger Torte

Directions

1. 1
   Cream butter and powdered sugar.
2. 2
   Stir in beaten egg yolks, fold in whipped cream.
3. 3
   Mix candy and nuts.
4. 4
   Cover the bottom of a cake pan with 1/2 of an angel food cake (broken into bits or slices).
5. 5
   Cover this with 1/2 of the first mixture, then 1/2 of the second mixture.
6. 6
   Repeat.
7. 7
   Chill overnight.
8. 8
   Can be frozen.