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help/FAQcdkitchen > recipes > meals / dishes > desserts > trifle > butterfinger cake
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Butterfinger Cake
Ready in: 2-5 hrs 
Difficulty: 2/5
INGREDIENTS:
1 angel food cake, crumbled
1/2 cup butter
4 egg yolks
2 cups confectioners' sugar
1 teaspoon vanilla extract
16 ounces Cool Whip, thawed slightly
8 large Butterfinger candy bars
DIRECTIONS:
Freeze candy bars in wrappers for at least two hours. Crush bars (while in wrappers) using a rolling pin. Cream butter, egg yolks, sugar and vanilla and add Cool Whip.
In a 9 x 13 inch pan layer half of the angel food cake; a layer of half of the Cool Whip mixture; then a layer of half of the crushed candy bars; repeat.
NUTRITION:
455 calories, 18 grams fat, 64 grams carbohydrates, 7 grams protein per serving.
This Butterfinger Cake recipe from CDKitchen serves/makes 16
Recipe ID: 18657
SUBMITTED BY: supersalad
REVIEWS:
2 Reviews
Guest: Anonymous 2008-08-19
This recipe is so easy and delicious! My whole family loves it especially the kids. Everytime I make this for potlucks everyone wants the recipe.
Guest: Anonymous 2008-08-26
I don't understand how you can use eggs that aren't getting cooked?
CDKitchen Note: Always use the freshest eggs possible, or use a pasteurized egg substitute if raw eggs are a concern.
Guest: Anonymous 2008-08-19
This recipe is so easy and delicious! My whole family loves it especially the kids. Everytime I make this for potlucks everyone wants the recipe.
Guest: Anonymous 2008-08-26
I don't understand how you can use eggs that aren't getting cooked?
CDKitchen Note: Always use the freshest eggs possible, or use a pasteurized egg substitute if raw eggs are a concern.
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