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

Time P1DT10m

Yield 12

Number Of Ingredients 3

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