1 (12 oz.) Angel Food cake
1 (9 oz.) tub Cool Whip
2 c. powdered sugar
4 egg yolks
1/4 c. butter
2 tsp. vanilla
6 lg. Butterfinger bars

Break up half the cake into pieces and put into 9 x 12 inch pan. Beat egg yolks until fluffy and add butter, powdered sugar and vanilla. Beat well. Fold in Cool Whip. Pour half of mixture over first layer of cake pieces. Crush candy bars and put half on top of mixture. Repeat for second layer. Refrigerate until ready to serve.