Butterfinger Cake - cooking recipe

Ingredients

6 Butterfinger candy bars
1/2 c. butter
2 egg yolks
1 angel food cake
1 1/2 c. powdered sugar
14 oz. Cool Whip

Preparation

Pinch half of the cake into a pan.
Crush the candy bars in their wrappers.
Mix the butter, egg yolks and sugar until creamy. Add the Cool Whip.
Spoon this mixture on top of the cake. Sprinkle 3 of the candy bars on top of this.
Repeat.
Serves 10 to 12.
Chill and store in refrigerator.