Frozen Angel Toffee Dessert

"I can't wait to try this recipe from Betty Crocker!"
 
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Ready In:
4hrs 20mins
Ingredients:
5
Serves:
15
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ingredients

  • 1 (18 ounce) box white angel food cake mix
  • 1 14 cups cold water
  • 6 (1 1/2 ounce) chocolate covered english toffee-flavored candy bars
  • 1 (8 ounce) container frozen whipped topping, thawed
  • unsweetened cocoa powder, if desired
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directions

  • Move oven rack to lowest position (remove other racks). Heat oven to 350°F.
  • In extra large glass or metal bowl, beat cake mix and water with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.).
  • Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake.
  • Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours. Run knife around edges of cake; remove from pan.
  • Crush or finely chop candy bars; reserve 1/3 cup. Fold remaining crushed candy into whipped topping.
  • Tear cake into about 1-inch pieces. In large bowl, mix cake pieces and whipped topping mixture. In ungreased 13x9 inch pan, lightly press cake mixture. Sprinkle with reserved crushed candy.
  • Freeze dessert about 1 hour 30 minutes or until firm.
  • Cut into squares or spoon into dessert dishes. Dust plates with cocoa powder.
  • Store covered in freezer.

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RECIPE SUBMITTED BY

I am a retired Special Education teacher. I love to cook and entertain friends. I'm an avid sewer and crafter.
 
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