Butterfinger Cake

1. 1

   Cut angel food cake into bite size chunks in a 9 x 13-inch pan.

2. 2

   Mix together powdered sugar, butter and egg yolks; beat until fluffy.

3. 3

   Whip in Cool Whip and pour over cake.

4. 4

   Crush Butterfinger bars and put on top.

5. 5

   Better if left to set overnight.

No nutritional information available.

No additional tips available.