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“Vanilla-infused whipped cream chunks of chocolate-coated toffee and light-as-air angel food cake are combined, topped with whipped cream and more toffee bits and then frozen until ready to serve. A brilliant dish to have in the freezer ready to delight unexpected guests.”

Ingredients Nutrition

  • 1 (18 1/2 ounce) packagerobin hood angel food cake mix or 1 angel food cake
  • 4 cups whipping cream, 35%
  • 3 (10 g) envelopes Dr. Oetker Whip It
  • 2 (9 g) envelopesdr. oetker vanilla sugar
  • 6 crisp chocolate-covered english toffee bars


  1. Prepare and bake angel food cake according to package directions. Cool completely. Cut or tear into 1-inch cubes. Set aside.
  2. Beat whipping cream, Whip It and Vanilla Sugar together to stiff peaks. Reserve 2 cups of the whipped cream mixture and 3/4 cup of the crushed chocolate toffee crumbs for top. Fold in remaining cream mixture, remaining crumbs and cake cubes together. Pack into 13x9-inch pan. Spread reserved cream on top. Spread with reserved chocolate toffee crumbs.
  3. Freeze 1 1/2 hours or until firm. Cut into squares or spoon into dessert dishes to serve and decorate with syrup if desired. Store covered in freezer.
  4. TIP: This is a great dessert to make ahead and store in freezer. Store up to one month.

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