Butterfinger Torte - cooking recipe

Ingredients

1 large angel food cake, broken into bite size pieces
6 Butterfinger candy bars, crushed
5 oz. chopped pecans
1/4 c. butter
2 c. powdered sugar
2 tsp. vanilla
4 egg yolks (add one at a time)
1 pt. whipping cream

Preparation

Cream together butter, powdered sugar, vanilla and egg yolks. Fold whipping cream into creamed mixture.
Line bottom of 13 x 9-inch pan with 1/2 of cake; spread with layer of 1/2 creamed mixture and 1/2 of candy and nuts.
Repeat.
Refrigerate overnight.