Butterfinger Cake - cooking recipe

Ingredients

1 box Duncan Hines yellow cake mix
16 oz. Cool Whip
2 egg yolks
6 Butterfinger bars, crushed
1/2 c. margarine, melted
2 c. powdered sugar

Preparation

Take melted margarine and add yolks.
Mix in powdered sugar, then fold in Cool Whip.
In a 13 x 9 x 2-inch pan, either pinch off or cut in squares the cool cake.
Layer cake, then Cool Whip mixture, then crushed bars.
Do this once again.
Keep in refrigerator.
It's very good!!