Butterfinger Cake - cooking recipe

Ingredients

6 regular Butterfinger candy bars
1 angel food cake
1/2 c. oleo (1 stick)
2 c. confectioners sugar
4 egg yolks
14 oz. Cool Whip

Preparation

Crumble candy bars.
Set aside.
Pinch half of the cake in small pieces.
Put in bottom of a large dish.
Mix oleo, yolks and sugar.
Fold Cool Whip into sugar mixture.
Spread half of this mixture over the cake. Sprinkle half of the crumbled candy bars over top. Repeat this layer procedure. Chill and store in refrigerator.
Makes a large cake.