TOFFEE CAKE

Toffee Cake image

This is a great last-minute recipe. It takes minutes to make and is light and delicious. If in a rush, you can serve it right away, but it's best if refrigerated for 24 hours to allow the flavors to blend.

Provided by Nina

Categories Desserts Cakes

Time P1DT10m

Yield 12

Number Of Ingredients 3

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Ingredients

1 (10 inch) angel food cake
1 (12 ounce) container frozen whipped topping, thawed
6 (1.4 ounce) bars chocolate covered English toffee

Steps:

Split angel food cake in half horizontally.
Stir together the whipped topping and the crushed toffee bars. Use to fill and frost cake. Cover and refrigerate cake.

Nutrition Facts : Calories 265.6 calories, Carbohydrate 34.7 g, Cholesterol 10.3 mg, Fat 13.6 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 9.8 g, Sodium 278.5 mg, Sugar 18.1 g