butterfinger cake

Name: Butterfinger Cake
Prep time: 20 min
Yield: 12
Cuisine: American
Ingredients: 1 - angel food cake, crumbled (i buy a store bakery cake); 1 stick(s) butter, softened; 4 - egg yolks; 2 cup(s) confectioners' sugar; 16 ounce(s) cool whip*; 8 - large butter finger candy bars (or 24 fun size); 1 teaspoon(s) vanilla extract

(1 RATING)

110 Pinches

Cathie Valentine

Graniteville, SC

Updated on Jun 26, 2013

What can I say, you will understand when you try this sinful dessert!!!

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prep time 20 Min

cook time

method Refrigerate/Freeze

yield 12 or more

Ingredients

1 - angel food cake, crumbled (i buy a store bakery cake)
1 stick butter, softened
4 - egg yolks
2 cups confectioners' sugar
16 ounces cool whip*
8 - large butter finger candy bars (or 24 fun size)
1 teaspoon vanilla extract

How To Make butterfinger cake

Step 1

Freeze candy bars in their wrappers for at least 2 hours ahead. Remove candy bars from freezer, and crush them with a rolling pin while still in the wrappers. Removed crushed candy from wrappers.

Step 2

Cream butter, egg yolks, sugar and vanilla. Beating VERY WELL. Fold in cool whip.
Step 3

In a 9 x 13 dish, layer with 1/2 of crumbled angel food cake, next, 1/2 of creamed mixture, then 1/2 of crushed candy bars. Repeat layering. Refrigerate until ready to serve.
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