6 lg. Butterfinger candy bars
1 angel food cake
1 stick butter, melted
2 c. powdered sugar
4 egg yolks
1 lg. Cool Whip

Crush candy bars; set aside. Cut cake in 1/2, pinch in small pieces. Put in bottom of bowl.

Melt butter. Beat eggs in separate bowl. Mix sugar, eggs and butter together. Add Cool Whip and mix well with spoon.

Pour 1/2 of mixture over 1/2 of cake then add crushed candy bars and keep layering until candy bars are last.