Butterfinger Angel Food Dessert

I have very few memories of celebrations with Grandma Stella that don't include a Butterfinger Angel food Dessert.  It was always an option along with one or two more desserts.  I can still hear dessert orders being taken for a slice of this or a piece or that, but more often than not the orders were for a small piece of both!  Usually one of the younger girl grandchildren (which included me) helped take orders and deliver desserts to the grown-ups who sat sipping coffee around the dining room  table.  

Butterfinger Dessert is by no means a pretty dessert.  It's a mess to cut.  It's finicky and gooey to assemble, but so simple a child could help.  We've always made it in a 9x13 cake pan.  This dessert is one that gets nibbled on in the fridge and the next thing you know, half the pan is missing:)  A trifle pan or individual glasses would make a prettier presentation.    

Grandma's recipe called for 4 egg yolks (raw) and I know we ate it growing up and nobody ever got sick from it.  {*see note}  I use farm fresh eggs for mine and have no worries about serving it to my family.  (my littlest can't eat it anyways with a peanut allergy to Butterfingers).  When I've made it in the past while pregnant or when my twins were younger, I skipped the yolks and added more powdered sugar and Cool Whip until it looked like the right 'gooey'.  Both are yummy, so do as you wish.

Butterfinger Angel Food Dessert

printer friendly version

recipe from the kitchen of Grandma Stella

1 boxed Angel Food cake, bake, cool

2 cups powdered sugar

1/4 cup softened butter

4 egg yolks  *see note at bottom of post

1 pint whipped topping (such as Cool Whip)

3-4 large Butterfinger candy bars, chopped, divided  (I buy two packs of  eight -0.65 ounce fun sized bars..so 16 little bars) 

Bake cake in a tube pan according to package directions and cool completely.  Split in half.  Half will be used for each layer.

Mix softened butter with powdered sugar.  Blend in yolks.  Add whipped topping.  

Tear one half of angel food cake into bite sized pieces and layer in the bottom of a 9x13 cake pan.  Pour/spread/blob half the powdered sugar mixture over the cake pieces.  Top with half or slightly less than half of the chopped Butterfingers (I like more candy for the top layer to look extra yummy).  Repeat with cake pieces, then remaining frosting, then candy bits.  Chill thoroughly before serving.  Store in refrigerator.  To serve, scoop out portions, don't try to cut this one:)

 (This was half of the baked angel food cake layered in an 8x8 so our children could choose plain angel food cake.)

Gooey, fluffy, crunchy, sweet and delicious!

*a note for small children, elderly and pregnant peeps* because clearly, you wouldn't want to serve them raw eggs!!!!!!~  Another variation that I have made is doubling the Cool Whip and omitting the yolks.  Then blend in enough extra powdered sugar to make it the right consistency...like an additional 1/2-1 cup.


Sharing at Gooseberry Patch Blog