Butterfinger Cake

Ingredients

• 2 angel food cakes
• 4 egg yolks
• 3/4 cup (1 1/2 sticks) butter
• 2 cups confectioners’ sugar
• 1 (16 ounce) container Cool Whip
• 7 Butterfinger candy bars, frozen and crushed

Instructions

1. Mix together eggs, sugar, butter and Cool Whip.
2. Crumble up 1 cake and combine with 1/2 of the Cool Whip mixture in a 13 x 9-inch pan.
3. Sprinkle 1/2 of crushed candy bars on top.
4. Repeat process with remaining ingredients, layering on top of first.
5. Chill for at least 3 hours then serve.