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Results 11 - 20 of 66 for butterfinger cake-angel-food- cake
Beat butter, sugar, egg yolks ... 1/2 of the cake into small pieces into a ... broken up, the custard and candy bars. Put in refrigerator overnight.
Must use the real Dairy ... sprinkle on top). Use a 9 x 13 inch pan, slice cake and alternate layers of cake and cream mixture. Cover and freeze.
Cream together butter, sugar, vanilla ... up 1/2 of angel food cake into 9 x 13 pan. ... Repeat and top with remaining candy. Chill 2 to 3 hours.
Beat egg yolks until fluffy. ... Stir in crushed candy. Layer cake and candy mixture in 9"x13" pan. Refrigerate at least 1 hour before serving.
In 9 x 13-inch pan, break 1/2 of angel food cake in bite size pieces. Beat ... pieces. Top with 1/2 of candy bars. Repeat the 3 layers. Chill.
Tear Angel Food cake in bite size pieces and ... Cool Whip. Spread on top of cake. Sprinkle with crushed candy bars. Refrigerate until serving.
Crush candy bars and set aside. Pinch half of cake into small pieces, put in ... on cake; use 1/2 candy bars. Repeat process. Keep refrigerated.
Mix topping until fluffy. Pinch cake into pieces and mash candy ... topping and tag with candy bars. Repeat layers until all ingredients are used.
Crush up candy bars and ... Cut or tear cake into small pieces. Mix pudding ... Spread a layer of each ingredients until all is used up. Let cool.
Break angel food cake into small pieces and place ... cake pieces. Crush candy bars into small pieces, sprinkle over rest of dessert. Refrigerate.
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