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Butterfinger Cake

Diane's
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Category: Cake
    Prep Time:       Cook Time:       Total Time:  


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Serves/Makes: 16
Ready in: 2-5 hrs

  • 1 angel food cake, crumbled
  • 1/2 cup butter
  • 4 egg yolks
  • 2 cups confectioners\' sugar
  • 1 teaspoon vanilla extract
  • 16 ounces Cool Whip, thawed slightly
  • 8 large Butterfinger candy bars

Freeze candy bars in wrappers for at least two hours. Crush bars (while in wrappers) using a rolling pin. Cream butter, egg yolks, sugar and vanilla and add Cool Whip.

In a 9 x 13 inch pan layer half of the angel food cake; a layer of half of the Cool Whip mixture; then a layer of half of the crushed candy bars; repeat.


Recipe Source: cdkitchen.com

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