History For Butterfinger Dessert Angel Food Cake
Angel food cake has a texture and appearance all its own (as well as some required equipment). In dessert form, it’s sweetness and light.
Lettice Bryan’s 1839 book “The Kentucky Housewife” is the forerunner of today’s angel food cake.
Angel food, along with sponges and chiffons, is classified as “foam cakes” in “The Joy of Cooking.” All of these cakes include a high quantity of eggs in comparison to other items.
Ingredients For Butterfinger Dessert Angel Food Cake
- 1 boxed angel food cake, bake, cool
- 2 cups powdered sugar
- 1/4 cup softened butter
- 4 egg yolks
- 1 pint whipped topping
- 3-4 large Butterfinger candy bars, chopped, divided
Instruction For Butterfinger Dessert Angel Food Cake
- Cool fully after baking the cake in a tube pan according to the box guidelines. Divide in half. Each layer will utilize half of the total.
- Combine softened butter and powdered sugar in a mixing bowl. Blend in the egg yolks. Add the whipped cream on top.
- Layer one-half of an angel food cake in the bottom of a 9×13 cake pan, torn into bite-sized pieces. Half of the powdered sugar mixture should be spread over the cake pieces.
- Half or slightly less than half of the chopped Butterfingers should go on top (you can add more candies for the top layer to look extra yummy).
- Repeat with the remaining cake pieces, then the remaining frosting, and finally the candy bits. Before serving, allow it cool completely. Chill in the freezer and enjoy.
Nutrition Info For Butterfinger Dessert Angel Food Cake
|Total Fat||1.7 g||Potassium||119.1 mg|
|Cholesterol||1.2 mg||Total Carbohydrate||34.0 g|
|Dietary Fiber||0.2 g||Protein||3.7 g|