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Angel Food Delight
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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
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.
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |