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Grandma Stella made this gooey dessert for family celebrations. It’s weird and messy, but completely delicious and addictive.
Bake the cake according to package directions. When it’s done, allow it to cool completely. Split the cake in half. Half will be used for each layer. Set aside.
In a large mixing bowl, combine the softened butter with the powdered sugar. Blend in the egg yolks (see note below). Add whipped topping and mix until smooth and combined.
Tear one half of the angel food cake into bite sized pieces and layer it into the bottom of a 9×13 cake pan. Pour/spread/blob half of the powdered sugar mixture over the cake pieces. Top with half or slightly less than half of the chopped Butterfingers. Repeat with cake pieces, then remaining powdered sugar mixture, then remaining candy bits. Chill thoroughly before serving. Store in refrigerator. To serve, scoop out portions. Don’t try to cut this one!
* A note for small children, elderly and pregnant women: because clearly, you would not serve them raw eggs!! Another variation that I have made is doubling the Cool Whip to 16 ounces and omitting the yolks. Then blend in enough extra powdered sugar to make it the right consistency… Like an additional 1/2-1 cup.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!