Beat confectioners' sugar, butter, and egg yolks together in a large bowl with an electric mixture until creamy. Fold whipped topping into the mixture.
Spread 1/2 the angel food cake pieces on the bottom of a trifle dish. Pour 1/2 the whipped topping mixture in an even layer over the cake pieces. Sprinkle 1/2 the crushed candy bars over the top. Repeat layers with remaining cake, whipped topping mixture, and crushed candy. Cover dish with plastic wrap and refrigerate for at least 1 hour before serving.
For cake: Mix all ingredients together by hand.
Pour into greased 9x13x2 inch pan.
If using glass pan, bake at 325 degrees.
Otherwise, bake at 350 degrees for 45 minutes.
Check for doneness using toothpick.
For icing: Mix all ingredients together and frost cool cake.
Keep in refrigerator.
Will keep for a long time.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan.
Bake according to directions.
Remove cakes from pan and cool.
Use any good cake recipe
to make 4 layers.
Bake 2 plain, then add raisins, nut meats, cinnamon and cloves.
When cool stick with filling.
To make cake, position rack in top third
Follow the directions for a yellow cake mix and bake.
While the cake is still warm, take a wooden handle spoon and poke holes in the top of the cake.
Mix the caramel topping and condensed milk.
Pour the mixture over the cake while it is warm.
Crunch 3 large Butterfingers over the top of the caramel mixture.
Spread 16 ounces Cool Whip on top.
Crunch 3 more Butterfinger candy bars on top of Cool Whip.
Refrigerate for at least 1 hour before serving. Easy...easy!
Prepare cake mix as directed on box.
Let cool and crumble in chunks.
Mix powdered sugar, egg yolks and oleo. Add Cool Whip. Crumble the Butterfingers.
(If you freeze these before, they will crumble finer.)
Layer cake crumbs, Cool Whip mixture, then Butterfinger crumbs.
Line a pan with ice cream sandwiches.
Spread cool whip over the ice cream sandwiches.
Pour chololate syrup over that to your taste, all depends on how much chololate.
Crush up a butterfinger and sprinkle over the top of the cake.
Preheat oven to 350 degrees. Gease and flour a 9x13 baking dish.
Cake:
Combine cake mix with four eggs,2/3 cup oil, 2/3 cup milk and 1 tsp cinnamon. Pour into prepared cake pan. Bake for 25 minutes.
Crumb topping:
Sift 3 3/4 cups flour, white sugar and remaining tsp of cinnamon together. Add brown sugar, vanilla and 3 sticks of room temperature butter to flour mixture. Combined with pastry cutter or fork until coarse and crumbly. Top cake with this crumb mixture and continue to bake for 20 minutes.
Combine the gelatin and cake mix, mixing together well.
Add oil, eggs, water, and lemon extract; mixing together.
Pour batter into a greased and floured 9x13 inch baking pan.
Bake according to cake mix package directions.
(You may choose to use a pan size other than 9x13).
For the frosting:
Mix together the lemon juice and powdered sugar.
After the cake has baked, but is still warm, ice with the frosting.
pray with flour.
Prepare cake mix following package directions(adding
Mix cake mix as directed.
Bake cake in square pan. When cake is done, stick holes in it and pour milk over cake.
Pour caramel sauce over cake. Crush one of the Butterfinger candy bars and sprinkle over the cake.
Let cake cool.
Spread Cool Whip over cake. Sprinkle the other Butterfinger over the Cool Whip. Stripe with caramel sauce.
Slice the baked cake into med-large size cubes, then place half of the cubes in the bottom of a large glass serving bowl/trifle bowl.
Spread half the prepared chocolate pudding on top, then top the pudding with half of the Cool Whip, then half of the crushed candy.
Repeat the layers ending with crushed candy on the top.
Refrigerate the trifle.
Delicious!
Bake cake according to cake box directions. Use oblong pan. Punch holes in cake while still warm. Mix Eagle Brand milk with caramel topping. Pour over cake. Spread Cool Whip on top of this. Crush Butterfinger bars (very fine) and sprinkle over top of cake. Keep refrigerated. This cake can be made ahead of time and it can also be frozen.
Prep time: 45 minutes. Servings: 12 to 20 squares.
Punch angel food cake up into small pieces and put in a cake pan.
Crush 3 Butterfinger candy bars and sprinkle over cake.
Mix egg yolks, Cool Whip, butter and powdered sugar.
Mix all together with mixer until well blended.
Pour over cake.
Crush 3 Butterfinger candy bars and sprinkle over cake.
Put in refrigerator overnight.
Bake cake according to the directions on cake mix.
Using a 9 x 13 inch pan.
While cake is hot, take a wooden spoon handle and punch holes all over top of cake and pour condensed milk over cake.
Place in refrigerator and let set overnight.
Spread Cool Whip over cake.
Crush butterfinger candy bars and sprinkle over the top.
Place in refrigerator until ready to serve.
Tip for crushing candy: place candy bars in plastic bag and beat well with rolling pin.
Mix butter, sugar, egg yolks, vanilla, and Cool Whip well. Tear up angel food cake in small pieces.
Crush Butterfinger bars into small pieces.
Make cake by layering angel food cake pieces, then Cool Whip mixture, and then Butterfinger pieces.
Repeat steps for next layer.
s directed on cake mix box.
Prepare cake batter according to