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1 angel food cake, already prepared, cut into bite size pieces
1/2 cup butter
2 cups powdered sugar
4 egg yolks
4 cups Cool Whip
3 large or 10 fun size Butterfinger candy bars
Mix together butter and the powdered sugar with a mixer and add egg yolks one at a time. Using a spatula fold in Cool Whip. Crush the candy bars. In a 9x13-inch ungreased baking pan place the ingredients in the following order: layer of angel food cake (about 1/2 of the cake), a layer of the butter mixture (about 1/2 of the mixture) then layer 1/2 the candy bars. Repeat the layers in the same order with the remaining ingredients. Chill in refrigerator for at least 3-4 hours before serving.