Frozen Angel Toffee Dessert

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

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  • prep time 20 min
  • total time 4 hr 40 min
  • ingredients 4
  • servings 15
 

Ingredients

1
box white angel food cake mix
1 1/4
cups cold water
6
bars (1.4 oz each) chocolate-covered English toffee candy
1
container (8 oz) frozen whipped topping, thawed

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Move oven rack to lowest position (remove other racks). Heat oven to 350°F.
  • 2 In extra-large glass or metal bowl, beat cake mix and water with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
  • 3 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 2 hours. Run knife around edges of cake; remove from pan.
  • 4 Crush or finely chop candy bars; reserve 1/3 cup. Fold remaining crushed candy into whipped topping.
  • 5 Tear cake into about 1-inch pieces. In large bowl, mix cake pieces and whipped topping mixture. In ungreased 13x9-inch pan, lightly press cake mixture. Sprinkle with reserved crushed candy. Freeze dessert about 1 hour 30 minutes or until firm. Cut into squares or spoon into dessert dishes. Dust plates with cocoa powder. Store covered in freezer.
  • 1 Move oven rack to lowest position (remove other racks). Heat oven to 350°F.
  • 2 In extra-large glass or metal bowl, beat cake mix and water with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
  • 3 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 2 hours. Run knife around edges of cake; remove from pan.
  • 4 Crush or finely chop candy bars; reserve 1/3 cup. Fold remaining crushed candy into whipped topping.
  • 5 Tear cake into about 1-inch pieces. In large bowl, mix cake pieces and whipped topping mixture. In ungreased 13x9-inch pan, lightly press cake mixture. Sprinkle with reserved crushed candy. Freeze dessert about 1 hour 30 minutes or until firm. Cut into squares or spoon into dessert dishes. Dust plates with cocoa powder. Store covered in freezer.

EXPERT TIPS

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Expert Tips

For a Frozen Chocolate Angel Toffee Dessert, stir 2 tablespoons unsweetened baking cocoa into dry cake mix before making cake.

Dust plates with unsweetened baking cocoa before adding squares of dessert.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
310mg
310%;
Total Carbohydrate
39g
39%
(Dietary Fiber
0g
0%
  Sugars
30g
30%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
6%;
Iron
0%;
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.