Easy Butterfinger® Cake recipe
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Ingredients
- 2 cups confectioners' sugar ½ cup butter, softened 4 egg yolks 1 (16 ounce) package frozen whipped topping, thawed 1 (9 inch) prepared angel food cake, torn into bite-size pieces, divided 4 (2.1 ounce) bars chocolate-covered crispy peanut butter candy (such as Butterfinger®), crushed, or more to taste
Nutrition Info
- 337.3 caloriescarbohydrate: 45.4 gcholesterol: 66.5 mgfat: 16.9 gfiber: 0.6 gprotein: 3.1 gsaturatedFat: 11.6 gservingSize: -sodium: 243.5 mgsugar: 28.7 gtransFat: : -unsaturatedFat: : -
Directions Easy Butterfinger® Cake
Directions
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Beat confectioners' sugar, butter, and egg yolks together in a large bowl with an electric mixture until creamy. Fold whipped topping into the mixture.
Spread 1/2 the angel food cake pieces on the bottom of a trifle dish. Pour 1/2 the whipped topping mixture in an even layer over the cake pieces. Sprinkle 1/2 the crushed candy bars over the top. Repeat layers with remaining cake, whipped topping mixture, and crushed candy. Cover dish with plastic wrap and refrigerate for at least 1 hour before serving.