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Butterfinger Delight

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Butterfinger Delight




(Public for All)

moms fav


  • 1 baked 10-inch angel food cake
  • 6 (2.1-ounce) Butterfinger® candy bars
  • 1 (16-ounce) box powdered sugar
  • 1 cup butter, softened
  • 1 (16-ounce) container frozen nondairy whipped topping, thawed


<p>Tear angel food cake into bite size pieces and place in large mixing bowl. Crumble the Butterfinger® candy bars and add to the cake pieces. Cream the powdered sugar and butter together well. Fold in the whipped topping until just blended. Fold creamed mixture into cake/Butterfinger® candy bar mixture, blend well. Pour mixture into lightly greased 13 x 9 x 2-inch glass baking dish; cover with plastic wrap and refrigerate for 4 hours before serving. Makes 12 servings.</p>






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Vicky Dunn


Vicky Dunn

Influences: simple, quick & southern country

Location: Hazard, Ky

Favorite Piece of Cooking Equipment: A Southern woman would never starve as long she has an iron skillet and a can of Crisco.

Favorite Recipes: Peanutbutter Fudge

What else? I didn't have potatoes so I substituted rice I didn't have paprika so I used another spice I didn't have tomato sauce so I used tomato paste A whole can-not a half can-I don't believe in waste. A friend gave me the recipe She said you couldn't beat it There must be something wrong with her I couldn't even eat it!