Best Angel Toffee Dessert Stacey Reed Recipes

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TOFFEE ANGEL FOOD CAKE



Toffee Angel Food Cake image

Chopped toffee bits and whipped cream make the sweet flavor and light, moist texture of angel food even more indulgent. For best results, refrigerate the cake for at least an hour before serving. -Collette Gaugler, Fogelsville, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 16 servings.

Number Of Ingredients 13

11 large egg whites
1 cup confectioners' sugar
1 cup cake flour
1 teaspoon cream of tartar
1 teaspoon vanilla extract
Pinch salt
1-1/4 cups superfine sugar
WHIPPED CREAM:
2 cups heavy whipping cream
1/2 cup hot caramel ice cream topping, room temperature
1 teaspoon vanilla extract
4 Heath candy bars (1-1/2 ounces each), chopped
Chocolate curls, optional

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes., Meanwhile, place oven rack in the lowest position and remove upper rack if needed. Preheat oven to 325°. Sift confectioners' sugar and cake flour together twice., Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add superfine sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently transfer to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest rack until top crust is golden brown and cracks feel dry, 50-60 minutes. Immediately invert pan; cool completely in pan, about 1-1/2 hours. , Run a knife around sides and center tube of pan. Remove cake to a serving plate. Using a long serrated knife, cut cake horizontally into 3 layers. In a large bowl, beat cream until it begins to thicken. Gradually add caramel topping and vanilla; beat until soft peaks form., Place 1 cake layer on a serving plate; spread with 1 cup whipped cream mixture. Sprinkle with a third of the chopped candies. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining whipped cream mixture; sprinkle with remaining candy. If desired, sprinkle chocolate curls over top and around bottom of cake.

Nutrition Facts : Calories 315 calories, Fat 14g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 117mg sodium, Carbohydrate 44g carbohydrate (36g sugars, Fiber 0 fiber), Protein 5g protein.

ANGEL TOFFEE DESSERT



Angel Toffee Dessert image

Turn four ingredients into a luscious dessert that keeps in the freezer for anytime entertaining.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h37m

Yield 16

Number Of Ingredients 4

1 package Betty Crocker™ white angel food cake mix
1 1/4 cups cold water
6 bars (1 1/8 ounces each) chocolate-covered toffee candy, crushed (1 cup)
1 container (8 ounces) Cool Whip frozen whipped topping, thawed

Steps:

  • 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.

Nutrition Facts : Calories 210, Carbohydrate 34 g, Cholesterol 4 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 280 mg

CHOCOLATE ANGEL FOOD DESSERT



Chocolate Angel Food Dessert image

"Yum!" and "Wonderful!" are typical reactions to this make-ahead dessert, which field editor Norma Erne serves in Albuquerque, New Mexico.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 16-20 servings.

Number Of Ingredients 6

2 cups semisweet chocolate chips
1/4 cup whole milk
3 large egg yolks, lightly beaten
2 teaspoons sugar
2 cups heavy whipping cream, whipped
1 prepared angel food cake (8 to 10 ounces)

Steps:

  • In a large saucepan, melt chocolate chips over low heat; stir until smooth. In a small bowl, combine the milk, egg yolks and sugar; gradually add to chocolate, stirring constantly. Cook and stir for 2-3 minutes. Remove from the heat; cool to room temperature. Fold in cream. , Tear cake into bite-size pieces; place half in a greased 13-in. x 9-in. dish. Top with half of the chocolate mixture. Repeat layers. Cover and refrigerate overnight. Serve chilled.

Nutrition Facts :

LAYERED TOFFEE CAKE



Layered Toffee Cake image

This is a quick and yummy way to dress up a purchased angel food cake. To keep the plate clean while assembling this pretty layered dessert, cut two half circles of waxed paper to place under the bottom layer and remove them after frosting the cake and sprinkling on the toffee. -Pat Squire Alexandria, Virginia

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 12-14 servings.

Number Of Ingredients 5

2 cups heavy whipping cream
1/2 cup caramel or butterscotch ice cream topping
1/2 teaspoon vanilla extract
1 prepared angel food cake (8 to 10 ounces)
9 Heath candy bar (1.4 ounces each), chopped

Steps:

  • In a bowl, beat cream just until it begins to thicken. Gradually add the ice cream topping and vanilla, beating until soft peaks form. Cut cake horizontally into three layers. Place the bottom layer on a serving plate; spread with 1 cup cream mixture and sprinkle with 1/2 cup candy bar. Repeat. Place top layer on cake; frost top and sides with remaining cream mixture and sprinkle with the remaining candy bar. Store in the refrigerator.

Nutrition Facts :

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Angel toffee dessert is a mouth-watering and delightful dessert that is perfect for any occasion. This dessert is popularly known for its unique blend of angel food cake, toffee bits and whipped cream. The Angel Toffee dessert Stacey Reed recipe is a must-try for anyone who wants to indulge in sweet and rich flavors of dessert.

Ingredients:

- 1 pre-made angel food cake - 1 can sweetened condensed milk - 1/2 cup toffee bits - 1 (8 oz) container of Cool Whip - 1/4 cup caramel sauce - 1 tsp vanilla extract

Preparation:

Step 1: Prepare Angel food cake
Begin by preparing a pre-made angel food cake. You can either make it from scratch or purchase one from your local grocery store.
Step 2: Cut Angel food cake into bite-sized pieces
Once the Angel food cake is ready, cut it into bite-sized pieces and place them in a 9x13 inch baking pan.
Step 3: Add Sweetened Condensed Milk and Toffee Bits
In a mixing bowl, combine the sweetened condensed milk and toffee bits. Mix well and pour it over the angel food cake pieces.
Step 4: Spread the Whipped Cream over Angel Food Cake
Next, spread the Cool Whip over the Angel food cake and toffee mixture in the baking pan.
Step 5: Drizzle with Caramel Sauce
Drizzle the caramel sauce over the top of the dessert in a decorative pattern.
Step 6: Chill and Serve
Place the Angel toffee dessert in the refrigerator to chill for at least an hour before serving.

Benefits of Angel Toffee Dessert Stacey Reed Recipes

The Angel Toffee dessert Stacey Reed recipe is one of the best ways to indulge your sweet tooth cravings while still keeping it light and airy. This dessert is made from fresh ingredients like angel food cake, sweetened condensed milk, toffee bits, Cool Whip, vanilla extract, and caramel sauce. Angel food cake is a low-fat dessert that is perfect for those who are watching their sugar intake. It is also a good source of protein because it is made using egg whites. Sweetened condensed milk is a versatile ingredient that can be used in making a variety of desserts. It is also a good source of protein and calcium. Toffee bits add flavor and depth to this dessert. They also provide an excellent source of protein, iron, and magnesium. Cool Whip is a low-fat and sugar-free topping that adds a silky, creamy texture to the dessert. It is also low in calories. Caramel sauce is perfect for adding sweetness and flavor to any dessert. It also provides essential vitamins and minerals like calcium and potassium. Lastly, vanilla extract is a natural sweetener that is a great alternative to sugar. It is also a good source of antioxidants.

Conclusion

Overall, the Angel Toffee dessert Stacey Reed recipe is a delicious dessert that combines a fluffy texture with the richness of toffee bits and caramel sauce. It is perfect for any occasion and can be prepared easily using simple ingredients. Whether you are looking to please a crowd at a party or indulge in a sweet treat after dinner, this dessert is sure to impress. So, the next time you want to satisfy your sweet cravings, try out the Angel Toffee dessert Stacey Reed recipe!
Angel toffee dessert is a delightful recipe by Stacey Reed that is popular among dessert lovers. It is a dreamy combination of flavors, with a crunchy toffee crust, a velvety-smooth cream cheese filling, and a heavenly whipped cream topping. However, making the perfect angel toffee dessert requires some tips and tricks. In this article, we will discuss valuable tips that can help you achieve the best results when making this delicious dessert.

Tips for Making the Toffee Crust

The toffee crust is the base of the angel toffee dessert. A perfectly made crust is crispy and crunchy, adding texture to the creamy filling. Here are some tips for making the perfect toffee crust.
Use High-quality Ingredients
Quality ingredients make a big difference when it comes to baking. Use high-quality butter, flour, and sugar to ensure that the crust bakes evenly and tastes delicious.
Use a Food Processor to Grind the Toffee Bits
Most angel toffee dessert recipes call for crushed toffee bits to be mixed with the crust. It can be a challenging task to crush the toffee bits manually. Using a food processor to grind the toffee bits can save you time and energy.
Bake the Crust Before Adding the Filling
Baking the crust before adding the filling is an essential step when making the angel toffee dessert. Doing this will ensure that the crust is fully cooked and crispy. The filling does not need to bake for as long as the crust, so baking it separately will prevent the filling from becoming overcooked or dry.

Tips for Making the Cream Cheese Filling

The cream cheese filling is the heart of the angel toffee dessert. A well-made filling should be smooth and creamy, with the right balance of sweetness and tanginess. Here are some tips for making the perfect cream cheese filling.
Use Room Temperature Ingredients
Cold cream cheese can cause lumps in the filling, making it difficult to achieve a smooth texture. Ensure that the cream cheese and other dairy ingredients like sour cream and heavy cream are at room temperature before mixing them.
Beat the Ingredients on Low Speed
Overmixing the filling can cause it to be dense and heavy. To prevent this, mix the ingredients on low speed until they are just combined. Avoid overmixing the filling.
Use Powdered Sugar Instead of Granulated Sugar
Using powdered sugar instead of granulated sugar can help achieve a smooth and creamy texture in the filling. Powdered sugar dissolves quickly and easily, eliminating the grittiness that granulated sugar can cause.

Tips for Topping the Angel Toffee Dessert

The whipped cream topping is the finishing touch to the angel toffee dessert. A perfect topping should be light and fluffy, adding a burst of sweetness to the overall taste. Here are some tips for topping the dessert perfectly.
Chill the Whisk, Bowl, and Cream before Whipping the Cream
Chilling the whisk, bowl, and cream before whipping the cream can help achieve the perfect whipped cream texture. Cold cream is easier to whip, and a chilled bowl and whisk can create a frothier and lighter texture.
Do Not Overwhip the Cream
Overwhipping the cream can cause it to become grainy and lose its light texture. Stop whipping the cream once it forms soft peaks. This will ensure that the whipped cream is smooth and fluffy.
Add Sugar Slowly
Adding sugar too quickly can cause the cream to separate or become too sweet. Add the sugar slowly, and taste it as you go to determine the sweetness level.

Conclusion

The angel toffee dessert is a beloved recipe by Stacey Reed that is easy to make with the right tips and tricks. Making the perfect toffee crust, cream cheese filling, and whipped cream topping ensures that the dessert has a delicious taste and texture. By following the above tips, you can make the most delicious and dreamy angel toffee dessert that everyone will enjoy.

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