BUTTERFINGER DESSERT
1 lg. homemade angel food cake or 2 smaller store-bought angel food cakes 1/2 stick butter 1 c. confectioners' sugar 1 egg (use egg substitute) 2 lg. Butterfinger candy bars, crumbled 1 pt. whipping cream Break cake into bite-size pieces. Whip the cream. Blend butter, sugar and egg. Fold into whipped cream. Put layer of cake in 9 x 13 inch pan. Spread half of cream mixture over cake. Sprinkle part of crumbled Butterfingers on top. Repeat layers. Chill thoroughly before serving. Makes 12 to 15 pieces. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
