I know I’ve been telling you about my weight loss
journey trip excursion, and how I’m trying to stay motivated when the scale doesn’t move, so let me be the first to say that this cake does NOT fit into that plan… AT.ALL. This cake is a variation of one of my most favorite cakes ever… Easy Layered Heath Bar Goodness. I haven’t indulged in either of these cakes for several months, but I made this Butterfinger Angel Food Layer Cake at Christmas time and haven’t had a chance to share this deliciousness with you yet.
For this cake, you will need a prepared angel food cake. You can buy one already made or make one yourself. The price of the prepackaged ones just keeps going up so I’ve been making my own lately. I then cut the angel food cake into thirds. The best way to do this is with a long serrated knife.
Next, in a mixing bowl, combine 2 small containers or one large container of whipped topping with a jar of fudge ice cream topping, and a bag (minus enough for a garnish) of crushed Butterfinger Bits. Now, if you are anything like me, you are going to want to just eat this mixture with a spoon and forget the cake, but if you have the self-control…save some of this creamy goodness for the cake.
I place a generous portion of the whipped topping mixture between each layer and then frost the top and sides of the cake with the remaining mixture.
After it’s frosted, it doesn’t look the greatest so I drizzle a bit of fudge ice cream topping over the top and garnish with the remaining crushed Butterfinger.
This cake is very rich and delicious. It goes perfectly with a cup of coffee or a tall glass of milk. YUM!!! My mouth is watering just writing this post!!