Butterfinger Angel Food Cake

1. 1

   Mix softened butter, powdered sugar and egg yolks with mixer. Gently fold in Cool Whip.

2. 2

   Slice cake 1/2-inch thick and place in bottom of 13 x 9-inch pan.

3. 3

   Spread half of the filling over cake. Take candy bars out of wrappers and put in a plastic bag.

4. 4

   Crush with a hammer or mallet.

5. 5

   Spread half of candy over filling.

6. 6

   Then place another layer of cake, remainder of filling and rest of candy bars over first layer.

7. 7

   Refrigerate.

* Per serving · 4 servings · Values may vary.

No additional tips available.