2 angel good cakes, tore into pieces and put in pan
3 c. powdered sugar
24 oz. Cool Whip
4 egg yolks
1 1/4 stick soft butter
6 Butterfinger candy bars (freeze for easy cracking)

Pull cake into small pieces and put half in 9 x 13 inch cake pan. Mix 1 1/4 stick butter, egg yolks, and 3 cups sugar until white. Add 24 ounces of Cool Whip. Put half of this in cake. Add remaining cake to the other half of mix. Top with any kind of candy.