1/4 c. soft butter
2 c. powdered sugar
4 egg yolks
2 tsp. vanilla

Beat well. Whip 1 pint whipping cream, fold into sauce.

Grind 3 regular size Butterfinger candy bars. Put half of a large angel food cake, torn into small pieces, in a 9x13 inch cake pan. Pour half of sauce and whip cream mixture on top. Sprinkle with half of the candy bars. Put other half of cake pieces on top and pat down. Put remaining cream mixture on top and sprinkle with rest of candy bars. Chill.