1 angel food cake torn into sm. pieces
6 oz. pecans, chopped
6 Butterfinger candy bars, crumbled

CREAM FILLING:

Beat together well: 2 c. powdered sugar 4 egg yolks 1 tsp. vanilla

Fold in 1 pint of cream, whipped. Place layer of cake pieces in large cake pan. Spread on 1/3 of the cream filling, sprinkle with candy bar crumbs and nuts. Repeat layers to make 3 layers. Refrigerate overnight. Serves 12.