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BUTTERFINGER CAKE 
6 lg. Butterfinger candy bars
1 Angel food cake
1/2 c. butter
2 c. powdered sugar
4 egg yolks
1 (14 oz.) Cool Whip

Pinch half cake into small pieces and put in a clear bowl. Mix butter, egg yolks and sugar. Add whipped topping, whip until creamy. Spread over bottom layer of cake. Top with crushed candy bars. Repeat layers and end up with crushed candy bars on top.
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