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Butterfinger Angel Food Layer Cake

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Rating: 5/5 5 stars
1 review
1 comment

ready in: 2-5 hrs
serves/makes:   16

recipe id: 18657

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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


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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455 calories, 18 grams fat, 64 grams carbohydrates, 7 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at CDKitchen.com

Guest Foodie

I don't understand how you can use eggs that aren't getting cooked?

CDKitchen Staff Reply:
Always use the freshest eggs possible, or use a pasteurized egg substitute if raw eggs are a concern.

Guest at CDKitchen.com

REVIEW: recipe rating
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.