Butterfinger Pecan Dessert
- 1 angel food cake
- 8 oz. chopped pecans
- 4 frozen Butterfinger candy bars (put candy in plastic bag and crush with a hammer)
- 4 to 5 egg yolks
- 2 c. powdered sugar
- 2 tsp. vanilla
- 1 pt. whipped cream or Cool Whip
- Cream the egg yolks, powdered sugar and vanilla.
- Put all in a mixer and beat. Mix with the batter the whipped cream or Cool Whip.