1 lg. angel food cake
6 Butterfinger candy bars
1 c. chopped nuts
1/4 c. butter, softened
2 c. powdered sugar
1 tsp. vanilla
4 egg yolks
1 pt. whipping cream

Crush Butterfinger candy bars; mix candy and nuts, set aside. Cream the butter, sugar and vanilla. Add egg yolks one at a time, beating well after each one. Whip the cream; fold into the creamed mixture.

Break up the cake into bite size pieces. Place layer of cake in bottom of 9 x 13 inch pan; spread with 1/2 cream mixture and 1/2 candy mix. Repeat layers with remaining ingredients. Chill thoroughly. Serves 16 to 20.