Butterfinger Torte


3 Butterfinger candy bars

1 Angel Food Cake (made from scratch, from a mix or store-bought)

2 cups whipping cream, whipped with a bit of sugar, whipped or 4 cups non-dairy topping


Place candy in a zip-lock bag and crush with a can of soup or a rolling pin. Set aside.

Slice the Angel Food Cake into three layers, using a serrated edge knife. Frost first layer with 1/3 of the whipped cream and 1/3 of the crushed candy bars.

Repeat with next two layers. Keep refrigerated until serving time. Slice with serrated knife.