Butterfinger Cake - cooking recipe

Ingredients

1 angel food cake
1 (16 oz.) container Cool Whip
2 c. confectioners sugar
4 egg yolks
1 stick margarine
6 large Butterfinger candy bars

Preparation

Break half of the angel food cake into pieces and over a 13 x 9-inch pan.
Blend 1 stick of margarine, 4 egg yolks and 2 cups of confectioners sugar.
Fork Cool Whip into the mixture and layer the mixture over pieces of angel food cake.
Layer half of the crushed Butterfinger candy bars over the Cool Whip mixture. Repeat 3 layers again.
Refrigerate for several hours.