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Toffee Cake
"This is a great last minute recipe. It takes minutes to make and is light and delicious. If in a rush you can serve it right away but it's best if refrigerated for 24 hours to allow the flavors to blend." Original recipe yield: 1 -10 inch angel food cake.
INGREDIENTS:
1 (10 inch) angel food cake
1 (12 ounce) container frozen whipped topping, thawed
6 (1.4 ounce) bars chocolate covered English toffee
DIRECTIONS:
Split angel food cake in half horizontally.
Stir together the whipped topping and the crushed toffee bars. Use to fill and frost cake. Cover and refrigerate cake.
Rating: 0/0
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