Butterfinger Cake - cooking recipe

Ingredients

4 large Butterfinger bars
1 large angel food cake
2 c. powdered sugar
1 stick melted butter
4 egg yolks
1 (16 oz.) Cool Whip

Preparation

Beat until creamy the butter, sugar and egg yolks.
Fold in Cool Whip along with chopped candy bars.
Break cake in pieces. Put half in a 9 x 13-inch pan. Pour half of the Cool Whip mixture over this and put rest of cake in pan.
Top with remaining Cool Whip mixture.
Refrigerate overnight.