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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 |