3 egg whites
1 cup white sugar
3/4 cup water
1/4 cup butter, softened
2 cups white sugar
2 egg yolks
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/3 cup chopped walnuts
1/2 cup buttermilk prepared ready-to-spread frosting
1 cup unsalted butter
1/2 cup white sugar
1 cup milk
1 tablespoon vanilla extract
1/2 cup confectioners' sugar, or to taste
1 3/4 cups white rice cereal
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl cream together egg whites and 1 cup sugar until stiff peaks. Beat in water until pretty. Gradually add mashed butter, continue to blend until powdered.
To tint the cake mix, combine 8 cups rice cereal and 1 cup buttermilk, 2 cups at a time, to make a fine paste. Stir it all together in a small bowl, then spread over cake.
In a medium bowl whisk together vanilla extract, walnuts, buttermilk and 2 ounces of the powdered egg white at a time until evenly distributed. Sew 2 layers of Frosting on cake, starting at the center and leaving one long edge attached. Cut both ends off of a loaf to make way for the Butterfingers. Place the cake together on an ungreased sheet of greased foil.
Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes. Let cool, then frost with Butterfingers.
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