Butterfinger® Cake 1 prepared angel food cake, crumbled 1/2 cup butter 4 large 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
Crush Butterfinger® candy bars (while still in wrappers ) using a rolling pin. Cream butter, egg yolks, sugar and vanilla. Stir in whipped topping. 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. Chill for at least an hour before serving. Makes 12 to 16 servings. Note: Freezing the candy bars an hour before crushing helps keep the chocolate "firm" for crumbling. Home Cookin' Message Board http://members3.boardhost.com/marlaoh/index.html Home Cookin Archives http://recipecircus.com/recipes/marlaoh/ [Non-text portions of this message have been removed] Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
