Butterfinger Cake - cooking recipe

Ingredients

1 angel food cake
4 eggs (yolks only)
2 c. powdered sugar
1 stick margarine
1 (16 oz.) container Cool Whip
6 Butterfinger candy bars

Preparation

Cut angel food cake in half.
Tear into bite size pieces and layer bottom of pan.
Beat egg yolks and margarine together, then add powdered sugar and Cool Whip.
Pour 1/2 mixture over cake. Crush 3 Butterfinger candy bars; sprinkle over top of Cool Whip mixture.
Repeat with remaining ingredients.
Refrigerate at least 3 to 4 hours before serving.