Angel Toffee Dessert

Name: Angel Toffee Dessert
Prep time: 3 h 37 min
Cook time: 3 h 37 min
Total time: 3 h 37 min
Yield: 16
Cuisine: Global
Ingredients: 1 package Betty Crocker® white angel food cake mix; 191 grams bars each) chocolate-covered toffee candy, crushed (1 cup); 296 milliliters cold water; 227 grams container frozen whipped topping, thawed

Angel Toffee Dessert is a gluten free and dairy free dessert. This recipe makes 16 servings with 207 calories, 3g of protein, and 7g of fat each. This recipe covers 4% of your daily requirements of vitamins and minerals. Head to the store and pick up angel food cake mix, bars chocolate-covered toffee candy, whipped topping, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 3 hours and 37 minutes.

Instructions

Move oven rack to lowest position (remove other racks). Preheat oven to 350°F.

Equipment you will use

Oven

Beat cake mix and cold water in extra-large glass or metal bowl on low speed 30 seconds; beat on medium speed 1 minute.

Ingredients you will need

Cake Mix

Water

Equipment you will use

Bowl

Pour into ungreased 10x4-inch angel food cake pan (tube pan). (Do not use fluted tube cake pan or 9x3 1/2-inch angel food pan, or batter will overflow.)

Ingredients you will need

Angel Food Cake

Equipment you will use

Cake Form

Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 1 hour. Run knife around edges; remove from pan.

Equipment you will use

Oven

Knife