Butterfinger Torte - cooking recipe

Ingredients

1 large angel food cake
1 (6 oz.) pkg. Butterfingers (6), crushed
4 oz. chopped pecans (optional)
1/4 c. butter
2 c. powdered sugar
4 egg yolks
1 pt. whipped cream

Preparation

Break cake into bite-sized pieces.
Spread half into a 9 x 13-inch pan.
Cream the butter, powdered sugar and eggs.
Add the whipped cream and blend together.
Spread half of this mixture on the cake pieces in the pan.
Sprinkle half of the crushed Butterfingers on top.
Repeat this process using the remaining ingredients.