Maxine's Butterfinger Angel Pudding
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I use regular size ready-made angel food cake from the grocery store. It's the round one.
6 regular size Butterfinger candy bars
1 angel food cake (can use loaf size)
1/2 cup (1 stick) margarine
2 cups powdered sugar
4 egg yolks
12 ounces whipped cream
Crush candy bars and set aside.
Tear half of the cake into small pieces in a separate bowl.
In another bowl, mix margarine, sugar and egg yolks. Cream well. Fold in whipped cream and beat until creamy. Spread 1/2 of whipped cream mixture over cake pieces and sprinkle 1/2 of candy over top. Repeat layers with rest of the cake, torn in pieces, remaining whipped cream mixture and candy. Cover with plastic wrap and store in refrigerator.
Gerie Wilson, Moline