Last summer I found this amazing angel food cake dessert that I would love to share with you guys today. It has some of my favourite things: toffee and whipped cream! This recipe takes a bit longer, just under 5 hours, and serves 15. I hope you try it out and enjoy it as much as I did.

What you needIMG_5998

1 box of angel food cake mix(or you can make it from scratch)
1 1/4 cup of water(if you are making a box cake)
6 toffee bars(skor works the best)
1 container of cool whip

Step one, Make the cake: Preheat the oven to 350°F. In a large bowl mix the cake mix and water together. Beat on low for 30 seconds and then medium speed for 1 minute. Pour into an ungreased angel food cake pan.IMG_6005

Step two: Bake the cake for 37-47 minutes, or what it says on the back of the box. The top of the cake should be dry and golden brown. once out of the oven turn upside down and let it cool for about 2 hours.

Step 3, Create the topping: Crush up the toffee bars into small pieces, save 1/3 for the very top. Take 2/3 and mix it with the cool whip.IMG_6003

Step 4: Tear the angel food cake into 1 inch pieces, mix together the whipped mixture and the cake pieces in a large bowl. Lightly press cake mixture into a pan and sprinkle the rest of the toffee on top.IMG_6010

Step 5: Stick the dessert into the freezer for around 1.5 hours or until firm. Serve and Enjoy!

Thank you for reading, Until next time xoxo Vienna!

Thank you Pillsbury for the wonderful recipe!


Written by Vienna

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