Butterfinger Cake - cooking recipe

Ingredients

1 angel food cake
6 Butterfinger bars
16 oz. Cool Whip
2 c. confectioners sugar
1/2 c. butter
4 eggs (optional)

Preparation

Break cake into small pieces.
Crush candy bars (may use nut crusher container).
Line bottom of pan with cake, then alternate with the crushed candy.
Mix Cool Whip, sugar, eggs and melted butter.
Pour 2/3 mixture over cake and candy.
Stir, then pour remaining 1/3 mixture and spread over top.
Sprinkle with some of the candy mixture.