1/4 c. butter
2 c. powdered sugar
4 egg yolks
1 tsp. vanilla

Beat above together until fluffy. Whip 1 pint whipping cream and add to above mixture.

Crush 6 Butterfinger candy bars. Break half of a 10 inch angel food cake into bottom of 9 x 13 inch pan. Add 1/2 of the cream mixture, then 1/2 of candy bar crumbs. Repeat the cake, cream mixture and candy bar crumbs. If desired break pecans over top. Refrigerate overnight.