Butterfinger Angel Food Dessert

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.