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Butterfinger® Angel Cake Recipe

Guest Author - Sandy Moyer

Butterfinger® Angel Cake

Making a fabulous dessert couldn´t be easier than this treat for Butterfinger® candy bar fans.

  • 1/2 cup butter, melted
  • 4 egg yolks
  • 2 cups confectioners' sugar
  • 1 angel food cake (store bought or homemade)
  • 1 container (16 oz.) frozen whipped topping, such as Cool Whip® - thawed
  • 6 regular size (not miniatures) Butterfinger® candy bars

Preparation -
Using an electric mixer, mix the melted butter, egg yolks, and confectioners' sugar together until well blended. Add the whipped topping and mix again. Set aside. Tear half of the angel food cake into small (1" to 1-1/2") pieces. Place the pieces in the bottom of a trifle bowl or other deep glass bowl. Spoon about half of the of whipped topping mixture on top. Using a rolling pin or a meat mallet, crush 3 Butterfinger® candy bars into small pieces. Scatter the pieces over the whipped topping layer. Repeat the layers, using the remaining angel food cake, whipped topping mixture, and Butterfinger® bars. Refrigerate for at least one hour before serving.


Tabla Gramercy Glass Trifle BowlTabla Gramercy Glass Trifle Bowl

This beautiful 3-quart glass pedestal bowl is a must when entertaining. It attractively holds layered desserts, custards and fruit, salads, munchies, or punch.
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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D´Angelo for details.

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