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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. [email protected] (MC) |
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