Toffee Cake
|
"This is a great last minute recipe. It takes minutes to make and is light and delicious. If in a rush you can serve it right away but it's best if refrigerated for 24 hours to allow the flavors to blend."
Original recipe yield: 1 -10 inch angel food cake.
|
|
INGREDIENTS:
- 1 (10 inch) angel food cake
- 1 (12 ounce) container frozen whipped topping, thawed
- 6 (1.4 ounce) bars chocolate covered English toffee
|
DIRECTIONS:
- Split angel food cake in half horizontally.
- Stir together the whipped topping and the crushed toffee bars. Use to fill and frost cake. Cover and refrigerate cake.
|
