An extremely rich and creamy dessert, a little goes a long way. Try layering in a trifle dish or deep clear glass bowl for a delightful presentation.

Butterfinger® Cake

1 prepared angel food cake, crumbled

1/2 cup butter

4 large fresh egg yolks* (see Food Safety)

2 cups powdered sugar

1 teaspoon vanilla extract

1 (16-ounce) container whipped topping

8 (2.1-ounce) Butterfinger® candy bars

1. Crush Butterfinger® candy bars (while still in wrappers ) using a rolling pin.
2. Cream butter, egg yolks, sugar and vanilla. Stir in whipped topping.
3. Layer a 13 x 9 x 2-inch pan with half the cake crumbs; next layer with half the creamed mixture, then sprinkle with half the crumbled Butterfinger® candy. Repeat in same order with last half of ingredients.
4. Chill for at least an hour before serving.

Makes 12 to 16 servings.

*CooksRecipes.com highly recommends using pastuerized egg yolks.

Note: Freezing the candy bars an hour before crushing helps keep the chocolate "firm" for crumbling.