Cream margarine; add egg yolks, sugar and Cool Whip. set aside. Put 1/2 of crumbled cake in bottom of 9x13 inch pan. Pour 1/2 of Cool Whip mixture over it and sprinkle 1/2 of the candy bars. Repeat layers in the same order.
Ingredients
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1 angel food cake, crumbled
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6 Butterfinger candy bars, crumbled
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16 ounces Cool Whip
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1 stick margarine
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2 cups powdered sugar
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4 egg yolks
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