ANGEL TOFFEE DESSERT
Although this dessert has a light and airy texture, the flavor is undeniably rich. Purchase a prepared angel food cake or, if time allows, bake one from scratch or a boxed mix.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat cream cheese, sugar and milk until smooth. Fold in whipped topping. Arrange cake cubes in an ungreased 11x7-in. dish. Drizzle with chocolate syrup. , Set aside 1 tablespoon of toffee bits; sprinkle remaining toffee bits over chocolate. Spread cream cheese mixture over top. Sprinkle with remaining toffee bits. Cover and chill until serving. Store leftovers in the refrigerator.
Nutrition Facts : Calories 350 calories, Fat 14g fat (9g saturated fat), Cholesterol 17mg cholesterol, Sodium 336mg sodium, Carbohydrate 51g carbohydrate (43g sugars, Fiber 1g fiber), Protein 3g protein.
ANGEL TOFFEE DESSERT
Turn four ingredients into a luscious dessert that keeps in the freezer for anytime entertaining.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h37m
Yield 16
Number Of Ingredients 4
Steps:
- Move oven rack to lowest position (remove other racks). Preheat oven to 350°F.
- Beat cake mix and cold water in extra-large glass or metal bowl on low speed 30 seconds; beat on medium speed 1 minute. 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.)
- 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.
- Crush or finely chop candy bars; reserve 1/3 cup. Fold remaining crushed candy into whipped topping.
- Tear cake into about 1-inch pieces. Mix cake pieces and whipped topping mixture. Press lightly in ungreased 13x9x2-inch rectangular pan. Sprinkle with reserved crushed candy. Freeze dessert about 1 1/2 hours or until firm. Cut into squares or spoon into dessert dishes. Freeze any remaining dessert.
Nutrition Facts : Calories 210, Carbohydrate 34 g, Cholesterol 4 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 280 mg
ANGEL FOOD DELIGHT
For a show-stopping ending to the meal, the delicious cake only needs four ingredients. It's so simple to make ahead of time, but it looks like I spent hours fussing.-Beth Stephas, Eagle Grove, Iowa
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8-10 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, fold whipped topping into chocolate sauce just until blended. Split cake horizontally into three layers; place one layer on a serving plate. Spread with a fourth of the topping mixture and a fourth of the toffee bits. Repeat layers. Top with remaining cake layer. , Frost the top and sides with remaining topping mixture; sprinkle with remaining toffee bits. Cover and refrigerate for 4 hours. Refrigerate leftovers.
Nutrition Facts :
FROZEN CHOCOLATE TOFFEE DESSERT
Vanilla-infused whipped cream chunks of chocolate-coated toffee and light-as-air angel food cake are combined, topped with whipped cream and more toffee bits and then frozen until ready to serve. A brilliant dish to have in the freezer ready to delight unexpected guests.
Provided by Chef mariajane
Categories Frozen Desserts
Time 30m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Prepare and bake angel food cake according to package directions. Cool completely. Cut or tear into 1-inch cubes. Set aside.
- Beat whipping cream, Whip It and Vanilla Sugar together to stiff peaks. Reserve 2 cups of the whipped cream mixture and 3/4 cup of the crushed chocolate toffee crumbs for top. Fold in remaining cream mixture, remaining crumbs and cake cubes together. Pack into 13x9-inch pan. Spread reserved cream on top. Spread with reserved chocolate toffee crumbs.
- Freeze 1 1/2 hours or until firm. Cut into squares or spoon into dessert dishes to serve and decorate with syrup if desired. Store covered in freezer.
- TIP: This is a great dessert to make ahead and store in freezer. Store up to one month.
Nutrition Facts : Calories 327.5, Fat 22.1, SaturatedFat 13.7, Cholesterol 81.5, Sodium 264.2, Carbohydrate 29.6, Fiber 0.1, Sugar 14.6, Protein 4.1
MAKEOVER TOFFEE CRUNCH DESSERT
I cut 90% of the fat and nearly half the calories from one of my favorite desserts. Try it for yourself! Guests will never suspect that the fluffy, layered specialty is on the light side. -Kim Belcher, Kingston Mines, Illinois
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 15 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, whisk milk and pudding mix 2 minutes. Let stand 2 minutes or until soft-set. Stir in 2 cups whipped topping. Fold in remaining whipped topping. , In a 13x9-in. dish coated with cooking spray, layer half the cake cubes, pudding mixture and crushed candy bars. Repeat layers. Cover and refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 177 calories, Fat 3g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 255mg sodium, Carbohydrate 33g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
FROZEN ANGEL TOFFEE DESSERT
Make and share this Frozen Angel Toffee Dessert recipe from Food.com.
Provided by mer5901
Categories Frozen Desserts
Time 4h20m
Yield 15 serving(s)
Number Of Ingredients 5
Steps:
- Move oven rack to lowest position (remove other racks). Heat oven to 350°F.
- 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.).
- 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.
- Crush or finely chop candy bars; reserve 1/3 cup. Fold remaining crushed candy into whipped topping.
- 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.
Nutrition Facts : Calories 260.3, Fat 9.1, SaturatedFat 6.3, Cholesterol 8.4, Sodium 305.3, Carbohydrate 42.3, Fiber 0.3, Sugar 28.1, Protein 3.7
FROZEN ANGEL TOFFEE DESSERT
Number Of Ingredients 5
Steps:
- 1- Move oven rack to lowest position (remove other racks). Heat oven to 350°.2- Beat cake mix and water in extra-large glass or metal bowl with electric mixer on low speed 30 seconds beat on medium speed 1 minute. Pour into ungreased angel food cake pan (tube pan), 10 x 4 inches. (Do not use bundt cake pan or 9 x 3 1/2-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. Mix cake pieces and whipped topping mixture. Press lightly into ungreased rectangular pan, 13 x 9 x 2 inches. Sprinkle with reserved crushed candy. Freeze dessert about 1 hour 30 minutes or until firm. Cut into squares or spoon into dessert dishes. Store covered in freezer.High Altitude (3500 to 6500 feet): Heat oven to 325°. Stir 1/3 cup cornstarch into dry cake mix. Increase water to 1 1/3 cups. Beat on low speed 30 seconds beat on medium speed 3 minutes. Bake 53 to 58 minutes.1 Serving: Calories 210 (Calories from Fat 65) Fat 7g (Saturated 3g) Cholesterol 4mg Sodium 280mg Carbohydrate 34g (Dietary Fiber 1g) Protein 4g. % Daily Value: Vitamin A 0% Vitamin C 0% Calcium 2% Iron 2%.Betty's Tip: Get cracking on this cake-freeze the candy bars for easier crushing or chopping. Or if you're in a hurry, just buy chocolate-covered toffee bits.From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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