Butterfinger Cake
Recipe by: Kathy Robinson - Indianapolis, IN
2 Angelfood Cakes
4 egg yolks
1 1/2 sticks of butter
2 C. powdered sugar
16oz Cool Whip
7 Butterfinger candy bars (frozen & crushed)
Mix together eggs, sugar, butter, and Cool Whip. Crumble up 1 cake and combine with 1/2 of the Cool Whip mixture in a 10x13 pan. Sprinkle 1/2 of crushed candy bars on top. Repeat process with remaining ingredients, layering on top of first. Chill for a couple of hours, then serve.
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