Butterfinger Cake

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

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By Cathie Valentine
@cataharin

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

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

12 or more

Prep:

20 Min

Method:

Refrigerate/Freeze

Ingredients

1

angel food cake, crumbled (i buy a store bakery cake)
1 stick

butter, softened
4

egg yolks
2 c

confectioners' sugar
16 oz

cool whip*
8

large butter finger candy bars (or 24 fun size)
1 tsp

vanilla extract
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How to Make Butterfinger Cake

Step-by-Step

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.

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