Butterfinger Angel Food Layer Cake Recipe

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 data

455 calories, 18 grams fat, 64 grams carbohydrates, 7 grams protein per serving.

reviews & comments

Guest Foodie August 26, 2008

I don't understand how you can use eggs that aren't getting cooked?
- CDKitchen Reply:
  
  : Always use the freshest eggs possible, or use a pasteurized egg substitute if raw eggs are a concern.
Guest Foodie REVIEW:
August 19, 2008

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.

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