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Butterfinger Cake



  • 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


  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.

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