Butterfinger Cake - cooking recipe

Ingredients

1 box yellow pudding in mix cake mix
1 (16 oz.) container Cool Whip
2 egg yolks
1 c. melted margarine
1 1/2 c. powdered sugar
6 large Butterfinger candy bars

Preparation

Mix and bake cake mix as directed on box.
Beat egg yolks, powdered sugar and butter.
Fold Cool Whip into powdered sugar mixture.
After cake cools, crumble 1/2 of the cake into a large bowl, then cover with 1/2 of the Cool Whip mixture. Top with 1/2 of the crushed candy bars.
Repeat layers.
Chill overnight. Serve and enjoy.