1 lg. angel food cake
1/4 c. butter
2 c. powdered sugar
2 tsp. vanilla
1 1/4 c. chopped pecans
4 egg yolks
1 pt. whipped cream or 9 oz. Cool Whip
6 sm. Butterfinger candy bars

Cream butter, powdered sugar, vanilla and egg yolks. Fold in stiffly whipped cream or Cool Whip. Crush candy bars and pecans. Butter 9"x13" pan and line it with 1/2 of angel food cake, sliced. Add 1/2 of cream mixture and 1/2 of candy bars and nuts. Add the other half of cake and spread the rest of cream mixture on this top with other half of candy and nuts. Refrigerate overnight.