Easy Butterfinger® Cake
Ingredients1 h 20 m servings 337 cals
- 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.
- Editor's Note:
- This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw eggs. Learn more about egg safety from our article, Making Your Eggs Safe.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 337 calories; 16.9 g fat; 45.4 g carbohydrates; 3.1 g protein; 66 mg cholesterol; 243 mg sodium. Full nutrition
ReviewsRead all reviews 4
Ridiculously sweet and tangy. Almost too rich. Sweet on sweet on sweet was a bit much, I think. Once in a year type of thing.
I added sliced strawberries to it and it turned out great! Everyone loved it.
When I want dessert I want to know that is what I’m having... this fits the bill. It is yummy sweetness! Over the top sweetness. When I make it my sons devour it along with taking it to ...