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Results 61 - 70 of 78 for butterfinger cake-
Melt butter. Mix in sugar, ... thin slices of cake in a 9x13 pan. Add ... rest of the mixture. Top with 3-4 crushed candy bars. Keep in freezer.
Tear 1/2 of angel food cake in pan. Whip cream stiff ... crushed candy bars. Tear rest of cake, then mixture, then candy bars, then top with almonds.
Break up half of the baked and cooled cake, place in 9 x ... candy over Cool Whip mixture. Make second layer same as the first. Chill overnight.
Mix together: butter, egg yolks, ... whipped topping. Layer cake (torn into bite size pieces), ... candy and nuts on top. Chill. Use a 9x13 pan.
Crush candy bars and combine ... Cool Whip. Break cake into bits and put half ... with 1/2 of candy mixture. Repeat layers. Refrigerate overnight.
1. Make angel food cake. 2. Cream (beat) butter. ... pan. Next add half of cream mixture and sprinkle on half of candy bars. 8. Repeat Step #7.
Beat together well: 2 c. ... Place layer of cake pieces in large cake pan. ... Repeat layers to make 3 layers. Refrigerate overnight. Serves 12.
Cream butter. Add powdered sugar, ... Cool Whip). Put cake, custard and bars in layers. Repeat. Chill. Serve with whipped cream on top if desired.
Cream butter, powdered sugar, vanilla ... of angel food cake, sliced. Add 1/2 of ... with other half of candy and nuts. Refrigerate overnight.
Cream together egg yolks, sugar, ... Tear angel food cake into pieces. Mix creamed mixture ... Take out for freezer 15 minutes before serving.
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