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Angel Food Delight Recipe

Photo by: Taste of Home

For a show-stopping ending to the meal, the delicious cake only needs four ingredients. It's so simple to make ahead of time, but it looks like I spent hours fussing.—Beth Stephas, Eagle Grove, Iowa

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8-10 Servings
Prep: 15 min. + chilling

Ingredients

1 carton (8 ounces) frozen whipped topping, thawed
1 jar (16 ounces) chocolate fudge sauce
1 prepared angel food cake (16 ounces)
3/4 cup English toffee bits

Directions

In a large bowl, fold whipped topping into chocolate sauce just until blended. Split cake horizontally into three layers; place one layer on a serving plate. Spread with a fourth of the topping mixture and a fourth of the toffee bits. Repeat layers. Top with remaining cake layer.
Frost the top and sides with remaining topping mixture; sprinkle with remaining toffee bits. Cover and refrigerate for 4 hours. Refrigerate leftovers. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1 piece) equals 427 calories, 13 g fat (7 g saturated fat), 6 mg cholesterol, 500 mg sodium, 70 g carbohydrate, 2 g fiber, 5 g protein.

Angel Food Delight published in Quick Cooking March/April 1999, p7

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