Maxine's Butterfinger Angel Pudding
Comment on this recipe
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 margarine
2 cups powdered sugar
4 egg yolks
12 ounces whipped cream
Crush candy bars and set aside.
Pinch 1/2 of cake in small pieces in 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.
Maxine Tarter, deceased
Given to Gerie Wilson