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Toffee Crunch Dessert
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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 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.
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |