Butterfinger Cake

Butterfinger Cake

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Cathie Valentine

By
@cataharin

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

Rating:

★★★★★ 1 vote

Comments:
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

How to Make Butterfinger Cake

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

Printable Recipe Card

About Butterfinger Cake

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy For Kids



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