![close up view of a butterfinger trifle cake in a trifle bowl](https://cdn.statically.io/img/www.allrecipes.com/thmb/kdYI3s3cxogaOYnNC-Jq6kvjQpo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/6799878-easy-butterfinger-cake-kristenbray-4x3-1-d1e8d6c022b343288d2715c05d249ffc.jpg)
Ingredients
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2 cups confectioners' sugar
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½ cup butter, softened
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4 egg yolks
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1 (16 ounce) package frozen whipped topping, thawed
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1 (9 inch) prepared angel food cake, torn into bite-size pieces, divided
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4 (2.1 ounce) bars chocolate-covered crispy peanut butter candy (such as Butterfinger®), crushed, or more to taste
Directions
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Beat confectioners' sugar, butter, and egg yolks together in a large bowl with an electric mixture until creamy. Fold whipped topping into the mixture.
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Spread 1/2 the angel food cake pieces on the bottom of a trifle dish. Pour 1/2 the whipped topping mixture in an even layer over the cake pieces. Sprinkle 1/2 the crushed candy bars over the top. Repeat layers with remaining cake, whipped topping mixture, and crushed candy. Cover dish with plastic wrap and refrigerate for at least 1 hour before serving.
Nutrition Facts (per serving)
337 | Calories |
17g | Fat |
45g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 337 | |
% Daily Value * | |
Total Fat 17g | 22% |
Saturated Fat 12g | 58% |
Cholesterol 67mg | 22% |
Sodium 244mg | 11% |
Total Carbohydrate 45g | 17% |
Dietary Fiber 1g | 2% |
Total Sugars 29g | |
Protein 3g | 6% |
Calcium 44mg | 3% |
Iron 0mg | 2% |
Potassium 64mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.