Thursday, June 7, 2012
Angel Toffee Dessert
Angel Toffee Dessert
1 box 1-step white angel food cake mix
1 1/4 cups cold water
6 (1 1/8 ounce) bars chocolate-covered toffee candy, crushed (1 cup)
1 (8 ounce) container frozen whipped topping, thawed
Move oven rack to lowest position (remove other racks). Heat oven to 350
degrees
Beat cake mix and cold water in extra-large glass or metal bowl on low
speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10
x 4-inch angel food cake pan (tube pan). (Do not use Bundt cake pan or 9
x 3 1/2-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 under-bake. Immediately turn pan upside
down onto glass bottle until cake is completely cool, about 1 hour. Run
knife around edges; 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. Mix cake pieces and whipped topping
mixture. Press lightly in ungreased 13 x 9 x 2-inch rectangular pan.
Sprinkle with reserved crushed candy. Freeze dessert about 1 1/2 hours
or until firm. Cut into squares or spoon into dessert dishes. Freeze any
remaining dessert
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