In a 9 x 13 inch pan tear angel food cake into bite-sized pieces. Next mix:

3/4 c. butter
3 c. powdered sugar

Add:

5 egg yolks (1 at a time)

Fold in 1-1 1/2 tubs of Cool Whip. Blend this mixture in with the cake. Add 3 crushed Butterfinger candy bars on the top layer.