cdkitchen > recipes > meals / dishes > desserts > trifle > butterfinger cake
Butterfinger Cake
recipe at a glance
5 stars - 2 reviews
ready in: 2-5 hrs
5 stars - 2 reviews
ready in: 2-5 hrs
serves/makes: 16
BROWSE MOREtrifle
desserts
leftover halloween candy
halloween
easy desserts
pantry meals
easy holidays
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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.
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nutrition
455 calories, 18 grams fat, 64 grams carbohydrates, 7 grams protein per serving.
recipe id: 18657submitted by: supersalad
reviews
2 reviews
Guest Foodie
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 Foodie
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 Foodie
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 Foodie
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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