1/4 lb. butter, creamed
4 egg yolks
2 c. powdered sugar
5 Heath bars, crushed
1 c. whipped cream

Split cake. Cream butter, add egg yolks one at a time. Beat well. Gradually add powdered sugar. Fold in crushed Heath bars and whipped cream. Put frosting on split half of cake. Cover with top half. Frost top and sides. Refrigerate 8 hours or overnight.