1 lg. angel food cake, broken into pieces
6 Butterfinger candy bars, refrigerated and crushed
1 pt. whipping cream
1/4 c. butter
4 egg yolks
2 tsp. vanilla
2 c. powdered sugar

Whip together butter, egg yolks and vanilla. Add powdered sugar and blend well. Whip cream. Fold butter mixture into whipped cream. In a 9 x 13 inch Pyrex dish, layer cake pieces, cream mixture, and candy; repeat. Refrigerate overnight. Serves 10 to 12.