1 (13 oz.) angel food cake
6 butterfinger candy bars
1 lg. container Cool Whip
1/2 c. soft butter
2 c. powdered sugar
4 egg yolks
2 tsp. vanilla

Beat butter, sugar, egg yolks and vanilla until smooth. Fold in Cool Whip. Break up 1/2 of the cake into small pieces into a 9 x 13 inch pan. Pour half of custard over pieces of cake. Break 3 candy bars up real fine, over custard. Repeat with cake that is broken up, the custard and candy bars. Put in refrigerator overnight.