Thursday, June 23, 2011

Angel Food Delight

The Blueberry Angel Dessert I posted seems to be a huge hit so I have another to share. Again, it came from Quick Cooking. The cut-out recipe card I've had in my box says it's from the March/April 1999 issue. I have made this cake several times...with only 4 ingrediants it's so simple to make!

Angel Food Delight

Photo from Taste of Home

1 carton (8 ounces) frozen whipped topping, thawed
1 jar (16 ounces) chocolate fudge sauce
1 prepared angel food cake (8 to 10 ounces)
3/4 cup English toffee bits

In a large bowl, fold whipped topping into chocolate sauce just until blended. Split cake horizontally into three layers; place one layer on a serving plate. Spread with a fourth of the topping mixture and a fourth of the toffee bits. Repeat layers. Top with remaining cake layer. Frost the top and sides with remaining topping mixture; sprinkle with remaining toffee bits. Cover and refrigerate for 4 hours. Refrigerate leftovers

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Rebecca @ A Dash of Thyme said...

This looks so yummy!! Will have Tom they it out! Joined you over at the church supper! :)

Danielle said...


Krista said...

Thanks for sharing this at Church Supper. Don't know how I missed it the first time. Looks SO good!