1 angel food cake, torn into bite size pieces
1 Butterfinger candy bar, crushed
4 egg yolks
2 c. powdered sugar
1/2 c. butter

Beat yolks, sugar and butter together well.

In 9 x 13 pan, cover bottom of pan with 1/2 of cake pieces. Spread 1/2 of creamed mixture over cake; sprinkle on 1/2 of crushed candy bars. Repeat layers with remaining ingredients. Refrigerate until served.