Turn four ingredients into a luscious dessert that keeps in the freezer for anytime entertaining.
package Betty Crocker™ white angel food cake mix
cups cold water
bars (1 1/8 ounces each) chocolate-covered toffee candy, crushed (1 cup)
container (8 ounces) Cool Whip™ frozen whipped topping, thawed
Move oven rack to lowest position (remove other racks). Preheat oven to 350°F.
Beat cake mix and cold water in extra-large glass or metal bowl on low speed 30 seconds; beat on medium speed 1 minute. 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.)
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.
Crush or finely chop candy bars; reserve 1/3 cup. Fold remaining crushed candy into whipped topping.
Tear cake into about 1-inch pieces. Mix cake pieces and whipped topping mixture. Press lightly in ungreased 13x9x2-inch rectangular pan. Sprinkle with reserved crushed candy. Freeze dessert about 1 1/2 hours or until firm. Cut into squares or spoon into dessert dishes. Freeze any remaining dessert.
In a hurry? Just buy chocolate-covered toffee bits.
Get cracking on this cake--freeze the candy bars for easier crushing or chopping.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 7 g
- Saturated Fat
- 3 g
- 4 mg
- 280 mg
- 110 mg
- Total Carbohydrate
- 34 g
- Dietary Fiber
- 1 g
- 4 g
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 1 Fruit; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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