Butterfinger torte
Recipe by Christopher R McGuire
One angel food cake (home made is generally lighter and fluffier than a store bought cake)
3 butterfinger candy bars (crushed – place them in a baggie and beat with a rolling pin)
1 1/2 cups of chopped peanuts (skinless)
¼ cup butter or margarine (stick)
2 cups powered sugar
1 teaspoon vanilla
4 egg yolks (make sure your eggs are fresh) use the shell to separate the yolk
from the whites
2 cups cream whipped (two of the small cartons or whipping cream) whip with your mixer. It works well to place your bowl and beaters in the fridge to chill them prior to whipping your cream.
1. Begin by whipping your cream until it is light and fluffy.
2. Melt your butter and combine it with your sugar, vanilla, and egg yolks.
3. Mix thoroughly.
4. Fold these mixed ingredients into your whipped cream with a spatula.
5. Tear your angel fool cake in half.
6. Tear the first half into bite-sized pieces and layer them into a 9 x 13 inch pan.
7. Cover this layer of cake with the whipped cream and smooth with a spatula.
8. Sprinkle half our your peanuts and the crushed butterfinger bars over this layer.
9. Repeat by tearing the second half of the cake into bite sized pieces spreading them over the first layer in the pan.
10. Cover with the rest of your whipped cream and sprinkle the remaining peanuts and crushed butterfinger over the top.
11. Chill prior to serving.
desserts, dessert, torte July 06, 2011 21:13
Author Cathy McGuire
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