1 lg. angel food cake
1/4 c. butter, soft
2 c. powdered sugar
1 tsp. vanilla
3 to 4 Butterfinger candy bars, crumbled
3 egg yolks, beaten
1 lg. carton Cool Whip

Cream together butter, powdered sugar, egg yolks and vanilla. Fold in Cool Whip. Tear cake into bite size pieces. Stir into creamed mixture. Spread half into pan. Top with half crumbled candy bar. Repeat process with remaining ingredients. Refrigerate.