Butterfinger Angel Food Cake - cooking recipe

Ingredients

2 loaves angel food cake (will use only 1 1/2)
6 regular size Butterfinger candy bars (cold)
1/2 c. butter
1 1/2 c. powdered sugar
4 egg yolks
2 (8 oz.) cartons Cool Whip topping, thawed

Preparation

Mix softened butter, powdered sugar and egg yolks with mixer. Gently fold in Cool Whip.
Slice cake 1/2-inch thick and place in bottom of 13 x 9-inch pan.
Spread half of the filling over cake. Take candy bars out of wrappers and put in a plastic bag.
Crush with a hammer or mallet.
Spread half of candy over filling.
Then place another layer of cake, remainder of filling and rest of candy bars over first layer.
Refrigerate.