Rich Angel Food Butterfinger Cake
Rich Angel Food Butterfinger Cake recipe
Yield
12 servingsPrep
20 minCook
0 minReady
40 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
angel food cake
crumbled |
*
|
| 1 | stick |
butter
|
|
| 4 | each |
egg yolks
|
*
|
| 2 | cups |
powdered sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | tub |
whipped cream
16 ounces |
*
|
| 8 | large |
butterfinger chocolate bars
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
angel food cake
crumbled |
*
|
| 113 | g |
butter
|
|
| 4 | each |
egg yolks
|
*
|
| 473 | ml |
powdered sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | tub |
whipped cream
16 ounces |
*
|
| 8 | large |
butterfinger chocolate bars
|
* |
Directions
Two or more hours ahead, freeze candy bars in wrappers.
Crush bars (while still in wrappers) using a rollng pin.
Cream butter, egg yolks, sugar and vanilla and add whipped cream.
Layer 9x13 inch pan with ½ angel food cake; next layer ½ creamed mixture; next layer ½ Butterfingers.
Repeat and serve.
