Shelly's Recipe

BUTTERFINGER ANGEL CAKE

Category: Cakes

1 large angel food cake
1/2 cup butter
4 egg yolks
2 cups confectioners sugar
1 tsp vanilla
1 (16 oz) tub frozen non dairy whipped topping, thawed
8 regular size Butterfinger candy bars

Freeze the Butterfinger candy bars for 2 to 3 hours. Place the frozen bars in a heavy duty zip top bag and use a rolling pin or a meat mallet to crush the candy bars into fine pieces; set aside.

In a mixing bowl, beat the butter, egg yolks, confectioners sugar and vanilla together. Stir in the whipped topping. Tear the angel food cake into small, bite size pieces. Layer half of the angel food cake pieces in a 13x9 inch baking pan. Spread half of the whipped topping mixture on top. Repeat the layers. Cover the cake and refrigerate for at least 1 to 2 hours before serving.