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butterfinger cake

(1 rating)
cataharin avatar
Recipe by
Cathie Valentine
@cataharin
Graniteville, SC

What can I say, you will understand when you try this sinful dessert!!!

(1 rating)
yield 12 or more
prep time 20 Min
method Refrigerate/Freeze

Ingredients For butterfinger cake

  • 1
    angel food cake, crumbled (i buy a store bakery cake)
  • 1 stick
    butter, softened
  • 4
    egg yolks
  • 2 c
    confectioners' sugar
  • 16 oz
    cool whip*
  • 8
    large butter finger candy bars (or 24 fun size)
  • 1 tsp
    vanilla extract

How To Make butterfinger cake

  • 1
    Freeze candy bars in their wrappers for at least 2 hours ahead. Remove candy bars from freezer, and crush them with a rolling pin while still in the wrappers. Removed crushed candy from wrappers.
  • 2
    Cream butter, egg yolks, sugar and vanilla. Beating VERY WELL. Fold in cool whip.
  • 3
    In a 9 x 13 dish, layer with 1/2 of crumbled angel food cake, next, 1/2 of creamed mixture, then 1/2 of crushed candy bars. Repeat layering. Refrigerate until ready to serve.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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