Butterfinger Cake - cooking recipe

Ingredients

6 Butterfinger candy bars, frozen, then crumbled
1 angel food cake
4 egg yolks
2 c. powdered sugar
2 sticks margarine
1 (16 oz.) Cool Whip

Preparation

Whip eggs, sugar and margarine.
Fold in Cool Whip.
Pinch 1/2 cake in pieces and put in dish.
Pour 1/2 Cool Whip mixture over this.
Sprinkle 3 bars candy over this and repeat.
Refrigerate.