Butterfinger Cake

Directions

1. 1
   For the Angel Food Cake:Begin by sifting the flour, sugar, and salt in a large stand mixer.
2. 2
   Add in the egg whites, cream of tartar, and vanilla extract, mixing well.
3. 3
   Pour the batter into a greased Bundt pan.
4. 4
   Place the cake in a cold oven, then set it to 325°F and bake for 1 hour or until golden brown.
5. 5
   Let cool, then slice the cake into bite-size chunks and set aside.For the Butterfinger Cake:Crush the candy bars and set aside.In a large mixing bowl, combine the butter, powdered sugar, and cool whip.
6. 6
   Let this mix until nice and creamy.In a 9x13 baking dish, place a layer of the bite-sized pieces of cake on the bottom, then top with half of the cream mixture.
7. 7
   Sprinkle half of the Butterfinger candy on top of the cream mixture.Repeat these steps again to make 2 layers.Chill in the fridge for 1 hour or until ready to serve.