1 baked angel food cake
2 lg. Butterfinger candy bars, crushed
2 c. powdered sugar
1 tsp. vanilla
1 pt. Cool Whip
1/4 c. soft butter
4 egg yolks

Break half of the cake into small pieces and put into a 9 x 13 inch pan. Mix vanilla, yolks, sugar and butter together and fold into Cool Whip. Pour half of the mixture over cake pieces. Sprinkle candy bar crumbs over this and repeat layers - cake, cream mixture and candy. Chill a few hours.