Butterfinger Cake
By
Cathie Valentine
@cataharin
1
★★★★★ 1 vote5
Ingredients
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1angel food cake, crumbled (i buy a store bakery cake)
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1 stickbutter, softened
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4egg yolks
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2 cconfectioners' sugar
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16 ozcool whip*
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8large butter finger candy bars (or 24 fun size)
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1 tspvanilla extract
How to Make Butterfinger Cake
- 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.
- Cream butter, egg yolks, sugar and vanilla. Beating VERY WELL. Fold in cool whip.
- 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.