1 lg. angel food cake
1 stick butter
2 c. powdered sugar
6 Clark bars
14 oz. whipped topping
6 lg. Butterfingers
4 egg yolks

Pinch half of cake in bite-size pieces and put in bowl or pan. Mix hot melted butter, egg yolks, and sugar. Fold in topping until creamy. Spread half of mixture over cake. Sprinkle half of crushed candy over top. Repeat with cake and topping to make 2 layers. Keep refrigerated. Can be made several days ahead.