Easy Butterfinger® Cake

Name: Easy Butterfinger® Cake
Prep time: 20 min
Yield: 16
Ingredients: 2 cups confectioners' sugar; 1/2 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

⏱️ Ready in 20 min 🥄 Prep 20 min 👥 16 servings 👁️ 1 views

Angel food cake, Butterfinger® candy bars and Cool Whip® are the well known favorites in this delightful (and easy) no-bake dessert. Looks great in a trifle bowl. I don't even like Butterfinger® bars and I thoroughly enjoy this stuff!! You can do this in a 9x13-inch pan as well, but the trifle looks so nice!

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🔗 Recipe adapted from AllRecipes

#Cake #Under 1 Hour #Under 30 Minutes #Dessert

📊 At a Glance

Prep 20 min

Serves 16

Difficulty Medium

🛒 Ingredients

2 cups confectioners' sugar

1/2 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 Facts

Servings per recipe 16

Serving size 1 serving

Amount per serving

Calories 337

% Daily Value*

Total Fat 16.9g 22%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 244mg 11%

Total Carbohydrate 45.4g 17%

Dietary Fiber 0.6g 2%

Total Sugars 28.7g

Protein 3.1g 6%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.