Butterfinger Cake - cooking recipe

Ingredients

4 or 6 large Butterfinger bars, crushed
1 angel food cake
4 egg yolks
1/2 c. butter
2 c. powdered sugar
14 oz. Cool Whip

Preparation

In 9 x 13-inch pan, break 1/2 of angel food cake in bite size pieces.
Beat egg yolks and butter until creamy.
Add powdered sugar; beat well.
Fold in Cool Whip.
Spread 1/2 on cake pieces. Top with 1/2 of candy bars.
Repeat the 3 layers.
Chill.