1 angel food cake
6 lg. Butterfinger candy bars
1 pt. whipping cream (or lg. Cool Whip)
4 egg yolks
2 c. powdered sugar
1/4 lb. soft butter (1/2 cup)

Mix and beat together butter and egg yolk and powdered sugar. Beat good. Add beaten whipped cream (or Cool Whip). Break 1/2 of angel food cake into pieces in a 9 x 13 inch pan. Pour half of cream mixture over cake and half of crumbled Butterfingers. Press cake down with fingers. Refrigerate. To crumble Butterfingers, before taking out of wrapper, crush with rolling pin.