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.