Butterfinger Angel Food Torte


¼ C soft butter

2 C powdered sugar

4 egg yolks beaten

1 pt whipping cream, whipped

8 Butterfinger large candy bars crushed

1 C of chopped salted walnuts or pecans

Angel food cake, 1 if homemade or 2 if smaller store bought


Recipe submitted by Caroline Storlie

Cream soft butter and powdered sugar, stir in the beaten egg yolks.  Fold in whipped cream. Mixture should be semi-stiff.

Cover the bottom of a 13 x 9 inch pan or Tupperware with ½ of broken up or sliced angel food cake.  Cover this with ½ of the whipped cream mixture and then ½ of the candy bars, (save the nuts for the top layer).  Repeat layer with nuts and chill overnight.  Can be frozen.