Toffee Cake recipe

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Ingredients

1 (10 inch) angel food cake
1 (12 ounce) container frozen whipped topping, thawed
6 (1.4 ounce) bars chocolate covered English toffee

Nutrition Info

265.6 calories
carbohydrate: 34.7 g
cholesterol: 10.3 mg
fat: 13.6 g
fiber: 0.7 g
protein: 2.6 g
saturatedFat: 9.8 g
servingSize: -
sodium: 278.5 mg
sugar: 18.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Split angel food cake in half horizontally.

  2. Stir together the whipped topping and the crushed toffee bars. Use to fill and frost cake. Cover and refrigerate cake.

Recipe Yield

1 10-inch angel food cake

Recipe Note

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.

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