Angel Toffee Dessert

Angel Toffee Dessert
217 min.
16
189kcal

Suggestions


Indulge your sweet tooth with a delightful treat that’s sure to impress at any gathering: Angel Toffee Dessert! This heavenly dessert combines the light, airy texture of angel food cake with the rich, buttery flavor of chocolate-covered toffee, creating a perfect balance that will leave your guests craving more. With just a few simple ingredients and a little bit of time, you can whip up a dessert that not only looks stunning but also tastes divine.

Imagine the joy of serving a dessert that is both light and decadent, making it an ideal choice for any occasion—from birthday parties to holiday celebrations. The creamy Cool Whip topping, combined with the crunchy toffee bits, adds a delightful contrast that elevates this dessert to a whole new level. Plus, it’s easy to prepare ahead of time, allowing you to spend more time enjoying the company of your friends and family.

Whether you’re a seasoned baker or a novice in the kitchen, this Angel Toffee Dessert is a foolproof recipe that guarantees delicious results. With a preparation time of just over three hours and a yield of 16 servings, it’s perfect for sharing. So, gather your ingredients, roll up your sleeves, and get ready to create a dessert that will be the star of your next gathering!

Ingredients

  • 16 oz angel food cake mix 
  • 1.3 cups water cold
  • 6.8 ounces heath candy bars crushed (1 cup)
  • ounces cool whip frozen thawed

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • cake form

Directions

  1. Move oven rack to lowest position (remove other racks). Preheat oven to 350°F.
  2. Beat cake mix and cold water in extra-large glass or metal bowl on low speed 30 seconds; beat on medium speed 1 minute.
  3. 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.)
  4. 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.
  5. Crush or finely chop candy bars; reserve 1/3 cup. Fold remaining crushed candy into whipped topping.
  6. Tear cake into about 1-inch pieces.
  7. Mix cake pieces and whipped topping mixture. Press lightly in ungreased 13x9x2-inch rectangular pan.
  8. Sprinkle with reserved crushed candy. Freeze dessert about 1 1/2 hours or until firm.
  9. Cut into squares or spoon into dessert dishes. Freeze any remaining dessert.

Nutrition Facts

Calories189kcal
Protein5.19%
Fat21.7%
Carbs73.11%

Properties

Glycemic Index
0
Glycemic Load
0
Inflammation Score
-1
Nutrition Score
2.2813043377322%

Nutrients percent of daily need

Calories:188.87kcal
9.44%
Fat:4.68g
7.2%
Saturated Fat:2.37g
14.82%
Carbohydrates:35.47g
11.82%
Net Carbohydrates:34.99g
12.72%
Sugar:26.89g
29.87%
Cholesterol:5.02mg
1.67%
Sodium:285.96mg
12.43%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.52g
5.04%
Phosphorus:105.18mg
10.52%
Vitamin B2:0.16mg
9.61%
Calcium:59.87mg
5.99%
Selenium:4µg
5.71%
Vitamin B12:0.22µg
3.73%
Folate:14.32µg
3.58%
Manganese:0.04mg
2.01%
Fiber:0.48g
1.91%
Copper:0.03mg
1.62%
Vitamin B1:0.02mg
1.4%
Potassium:41.11mg
1.17%
Magnesium:4.45mg
1.11%