6 lg. Butterfinger candy bars
1 angel food cake
1 (12 oz.) Cool Whip
2 c. powdered sugar
1/2 c. butter, softened
4 egg yolks

Crumble up 1/2 of angel food cake in 13 x 9 inch cake pan. Mix sugar, butter and egg yolks with mixer. Fold in Cool Whip until well blended. Spread 1/2 of filling over cake crumbs. Crush 3 candy bars and sprinkle over filling. Crumble remainder of cake and press slightly. Add remainder of filling and sprinkle with remaining 3 candy bars (crushed). Spoon out servings.