Angel Toffee Dessert

Dairy Free
Health score
1%
Angel Toffee Dessert
217 min.
16
207kcal

Suggestions


Indulge in the delightful sweetness of our Angel Toffee Dessert, a heavenly treat that is sure to impress your family and friends! This dairy-free dessert combines the light and airy texture of angel food cake with the rich, crunchy goodness of chocolate-covered toffee candy, creating a perfect balance of flavors and textures. Whether you're hosting a gathering or simply craving something sweet, this dessert is a fantastic choice that caters to various dietary preferences.

With a preparation time of just over three and a half hours, this recipe allows you to create a stunning dessert that serves 16 people, making it ideal for parties or special occasions. Each serving is a guilt-free indulgence at only 207 calories, so you can enjoy a slice without the worry. The combination of whipped topping and toffee adds a creamy richness that complements the lightness of the cake, while the crunchy toffee pieces provide a satisfying contrast.

Not only is this dessert delicious, but it also showcases your culinary skills with its impressive presentation. The vibrant layers of cake and toffee are sure to catch the eye, making it a showstopper on any dessert table. So, gather your ingredients and get ready to whip up this delightful Angel Toffee Dessert that will leave everyone asking for seconds!

Ingredients

  • package angel food cake mix white
  • 6.8 ounces chocolate bar crushed (1 cup)
  • 1.3 cups water cold
  • ounces non-dairy whipped topping frozen thawed

Equipment

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

Directions

  1. Move oven rack to lowest position (remove other racks). Preheat oven to 350F.
  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

Calories207kcal
Protein6.07%
Fat30.3%
Carbs63.63%

Properties

Glycemic Index
1.44
Glycemic Load
0.96
Inflammation Score
-1
Nutrition Score
4.2473912796249%

Nutrients percent of daily need

Calories:206.9kcal
10.34%
Fat:7.03g
10.82%
Saturated Fat:4.55g
28.42%
Carbohydrates:33.22g
11.07%
Net Carbohydrates:31.78g
11.55%
Sugar:23.58g
26.2%
Cholesterol:0.64mg
0.21%
Sodium:246.25mg
10.71%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:9.57mg
3.19%
Protein:3.17g
6.34%
Phosphorus:142.74mg
14.27%
Manganese:0.27mg
13.66%
Copper:0.24mg
12.11%
Iron:1.51mg
8.41%
Magnesium:31.56mg
7.89%
Selenium:4.72µg
6.74%
Calcium:62.67mg
6.27%
Fiber:1.45g
5.78%
Vitamin B2:0.1mg
5.75%
Potassium:125.59mg
3.59%
Folate:12.32µg
3.08%
Zinc:0.46mg
3.05%
Vitamin K:1.36µg
1.29%
Vitamin B12:0.08µg
1.27%
Vitamin B5:0.12mg
1.25%
Vitamin B3:0.22mg
1.08%