1 lg. homemade angel food cake or 2 smaller store-bought angel food cakes
1/2 stick butter
1 c. confectioners' sugar
1 egg (use egg substitute)
2 lg. Butterfinger candy bars, crumbled
1 pt. whipping cream

Break cake into bite-size pieces. Whip the cream. Blend butter, sugar and egg. Fold into whipped cream.

Put layer of cake in 9 x 13 inch pan. Spread half of cream mixture over cake. Sprinkle part of crumbled Butterfingers on top. Repeat layers. Chill thoroughly before serving. Makes 12 to 15 pieces.