1/2 stick butter 2 Tbsp sugar 2 cups powdered sugar 4 egg yolks 2 cups whipping cream

1 angel food cake, diced 6 Butterfinger bars, crushed 5 oz nuts, chopped (pecans and walnuts are both good options)

1. Cream sugars, butter and yolks.
2. Whip the cream and then add to the sugar mixture
3. In a 9x13 pan, add a layer of cake (about half), sugar mixture, butterfinger pieces and then nuts.
4. Repeat with one more layer.

• 1 12 oz. package semi sweet chocolate chips
• 1 12 oz. package of butterscotch chips

• 1 1/2 cup peanuts, chopped
• 1 15 oz. can chow mein noodles

1. Melt chocolate and butterscotch.
2. Add remaining ingredients and mix well.
3. Cover a large cookie sheet with wax paper, then pour the mixture onto a cookie sheet and spread out.
4. Freeze for 40 minutes.
5. Break into bite size pieces. (Store in refridgerator)

Crunch Topping:

• 1/2 cup classic white cake mix (from an 18.25 oz. box)
• 1/3 cup packed light-brown sugar
• 3 Tbsp cold butter, cut into small pieces
• 3/4 cup chopped walnuts

Cake:

• Remaining cake mix
• 1 cup sour cream
• 1 stick butter softened
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 6 oz fresh blueberries

1. Heat oven to 325. Lightly coat 9 inch round cake pan with non-stick cooking spray.
2. Topping: In a small bowl put cake mix, light-brown sugar and butter into a bowl. Cut with pastry blender until mixture resembles small peas. Stir in walnuts.
3. Cake: In a large bowl with mixer on low speed beat cake mix, sour cream, butter, eggs, and vanilla for one minute. On medium speed beat two additional minutes (mixture will be thick). Fold in blueberries and put into the pan.
4. Sprinkle topping evenly over the top of the cake.
5. Bake 1 hour 10 minutes or until a wooden toothpick comes out clean.
6. Cool completely in pan on a wire rack.

• 1 1/2 cups peanut butter
• 1/2 cup butter
• 1 tsp vanilla

• 1 lb powdered sugar
• 2 cups chocolate chips

1. Cream the peanut butter, butter and vanilla together.
2. Add the powdered sugar.
3. Roll into balls about the size of a quarter.
4. Melt the chocolate chips in a double boiler.
5. Dunk the peanut butter balls in the chocolate, using toothpick or fork.
6. Put on waxed paper or aluminum foil to harden.