Printable | Taste of Home

Toffee Crunch Dessert

1 package (16 ounces) angel food cake mix
3 egg yolks
1 cup confectioners' sugar, divided
4 cups heavy whipping cream, divided
8 Butterfinger candy bars (2.1 ounces each), crushed

Prepare and bake cake according to package directions. Cool
completely. In a heavy saucepan, combine egg yolks and 3/4 cup
confectioners' sugar. Gradually stir in 1/2 cup cream. Cook and stir
over medium-low heat until mixture is thickened and reaches 160°.
Transfer to a bowl. Cover and refrigerate for at least 30 minutes or
until cooled. In a large mixing bowl, beat remaining cream and
confectioners' sugar until stiff peaks form. Stir 3 cups whipped

Printed from tasteofhome.com Jul 24, 2008

-----------------------Fold------------------------

Toffee Crunch Dessert cont.

cream into egg yolk mixture. Fold in remaining whipped cream.
Cut cake into cubes. In a 13-in. x 9-in. x 2-in. dish coated with
cooking spray, layer half of the cake, cream mixture and crushed
candy bars. Repeat layers (dish will be full). Cover and refrigerate
for at least 2 hours before serving.

Yield: 15 servings.