All it takes is three ingredients
and very little time to put this impressive dessert cake together.
Toffee
Angel Cake
- 1 (10-inch) prepared angel
food cake
- 1 (12-ounce) container
frozen nondairy whipped topping, thawed
- 6 (1.4-ounce) toffee candy
bars, finely crushed
- Split angel food cake
in half horizontally.
- Stir together the whipped
topping and crushed toffee bars. Use to fill and frost cake. Cover and refrigerate cake.
Makes 12 servings.
