1
bar (1.4 ounces) chocolate-covered toffee candy, chopped
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Steps
1
Bake and cool cake as directed on package for angel food cake pan (tube pan). Remove from pan. Split cake horizontally to make 2 layers. (To split, mark side of cake with toothpicks and cut with long, serrated knife.)
2
Beat milk and pudding and pie filling (dry) in large bowl, using wire whisk or hand beater, until blended. Fold in whipped topping.
3
Spread half of the chocolate mixture between cake layers; spread remaining mixture over top. Refrigerate at least 1 hour but no longer than 24 hours. Sprinkle candy over top of cake just before serving. Refrigerate any remaining cake.
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You’re only one cup of cold water away from angel food cake! Betty Crocker 1-step white angel food cake mix makes an entire cake by adding only cold water and nothing else to the mix.
Making angel food cake from a mix is easy enough, but if you’re really pressed for time, pick up a plain angel food cake from the bakery and fill and top it with this delicious chocolate candy bar topping.
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Nutrition Facts
Serving Size:1 Serving
Calories
225
Calories from Fat
25
Total Fat
3 g
Saturated Fat
2 g
Cholesterol
0mg
Sodium
400 mg
Potassium
170 mg
Total Carbohydrate
44 g
Dietary Fiber
0g
Protein
5 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
2 Starch; 1 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.
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