Butterfinger Cake
4 egg yolks
2 cups powdered sugar
½ cup butter, softened
1 – 16oz carton Cool Whip
1 angelfood cake, torn/cut into pieces (2” cubes) (cake mix prepared according to package directions, then cooled OR store bought already prepared cake)
4 Butterfinger candy bars, crushed
Beat eggs, sugar and butter until creamy.
Blend in Cool Whip.
Layer twice in dessert bowl/trifle or pan.
Cake/Cool Whip mix/candy bars.
Refrigerate.
In The Kitchen With T 
i love this cake mo and my mom make it all the time….its awesome i eat a bunch of it.it is so gooood….member i loove i could live off it….LOL
are you suppose to bake the cake mix?
I am so sorry, did I get sloppy on my directions? Yes you bake the cake according to package directions and let cool. Then you tear the cake in pieces for layering.
What cake mix? I sub eggbeaters for eggs cuz I don’t like to eat raw eggs??
After 2 comments mentioning a cake mix, I went back to reread my post….I didn’t even mention a cake mix originally. However, I have now edited my post. You can use whatever angelfood cake mix you prefer. I think my local store carries Betty Crocker.
As for the eggbeaters in the rest of the recipe…I have no idea how that would turn out. I just use eggs and don’t sweat it.
The butterfinger bars: are they regular large candy bars, or the mini?
Regular, full-size bars.