Butterfinger Cake - cooking recipe

Ingredients

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

Preparation

Take melted margarine and add yolks.
Mix in powdered sugar, then fold in Cool Whip.
Bake cake according to directions and break into pieces.
Layer cake, then Cool Whip mixture, then crushed candy bars.
Repeat.
Keep in refrigerator.