1 lg. Angel Food cake
5 oz. pecans, chopped
1/4 c. butter
2 tsp. sugar
6 Butterfinger candy bars
1 (8 oz.) Cool Whip
2 c. powdered sugar
4 egg yolks

Crush candy bars and combine with pecans. Set aside. Cream butter, sugar and egg yolks. Fold into Cool Whip. Break cake into bits and put half in bottom of 9 x 13 inch pan. Spread 1/2 of cream mixture over cake and sprinkle with 1/2 of candy mixture. Repeat layers. Refrigerate overnight.