Butterfinger Cake

1 angel food cake -- crumbled

1 stick butter

4 egg yolks

2 cups confectioner`s sugar

1 teaspoon vanilla

1 16 oz. tub Cool Whip

8 large Butterfinger candy bars

Two or more hours ahead, freeze candy bars in wrappers. Crush bars (while still in wrappers) using a rollng pin. Cream butter, egg yolks, sugar and vanilla and add Cool Whip. Layer 9x13 inch pan with 1/2 angel food cake; next layer 1/2 creamed mixture; next layer 1/2 Butterfingers. Repeat and serve.

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