Recipe for cooking butterfinger cake
Desserts to Go with Coffee and Tea :: Cakes with Candy bars
Butterfinger Cake2 angel food cakes
4 egg yolks
3/4 c. (1 1/2 sticks) butter
2 c. powdered’ sugar
1 (16 ounce) container Cool Whip®
7 Butterfinger candy bars, frozen and crushed Mix together eggs, sugar, butter and Cool Whip®. Crumble up 1 cake and combine with 1/2 of the Cool Whip® mixture in a 13 x 9-in. pan. Sprinkle 1/2 of crushed candy bars on top. Repeat process with remaining ingredients, layering on top of first. Chill for at least 3 hours then serve.
|
