TOFFEE ANGEL FOOD CAKE
Chopped toffee bits and whipped cream make the sweet flavor and light, moist texture of angel food even more indulgent. For best results, refrigerate the cake for at least an hour before serving. -Collette Gaugler, Fogelsville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes., Meanwhile, place oven rack in the lowest position and remove upper rack if needed. Preheat oven to 325°. Sift confectioners' sugar and cake flour together twice., Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add superfine sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently transfer to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest rack until top crust is golden brown and cracks feel dry, 50-60 minutes. Immediately invert pan; cool completely in pan, about 1-1/2 hours. , Run a knife around sides and center tube of pan. Remove cake to a serving plate. Using a long serrated knife, cut cake horizontally into 3 layers. In a large bowl, beat cream until it begins to thicken. Gradually add caramel topping and vanilla; beat until soft peaks form., Place 1 cake layer on a serving plate; spread with 1 cup whipped cream mixture. Sprinkle with a third of the chopped candies. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining whipped cream mixture; sprinkle with remaining candy. If desired, sprinkle chocolate curls over top and around bottom of cake.
Nutrition Facts : Calories 315 calories, Fat 14g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 117mg sodium, Carbohydrate 44g carbohydrate (36g sugars, Fiber 0 fiber), Protein 5g protein.
LAYERED TOFFEE CAKE
This is a quick and yummy way to dress up a purchased angel food cake. To keep the plate clean while assembling this pretty layered dessert, cut two half circles of waxed paper to place under the bottom layer and remove them after frosting the cake and sprinkling on the toffee. -Pat Squire Alexandria, Virginia
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12-14 servings.
Number Of Ingredients 5
Steps:
- In a bowl, beat cream just until it begins to thicken. Gradually add the ice cream topping and vanilla, beating until soft peaks form. Cut cake horizontally into three layers. Place the bottom layer on a serving plate; spread with 1 cup cream mixture and sprinkle with 1/2 cup candy bar. Repeat. Place top layer on cake; frost top and sides with remaining cream mixture and sprinkle with the remaining candy bar. Store in the refrigerator.
Nutrition Facts :
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
TOFFEE TURTLE TRIFLE
I wanted to use my new trifle dish but couldn't find a recipe that suited what I was craving so I made up this recipe. Our company loved it!
Provided by Carmine
Categories Dessert
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Prepare angel food cake as directed and cool.
- Prepare instant pudding as directed and chill.
- Cut angel food cake into thirds. Take one third and tear into pieces that are about ½ to 1 inch in diameter. Place the torn pieces in the bottom of a trifle dish.
- Drizzle 3 Tbsp chocolate syrup over the torn cake pieces. Drizzle 3 Tbsp caramel syrup over the torn cake pieces.
- Spread one third of the chocolate pudding over the cake layer.
- Sprinkle ¼ cup toffee bits over the pudding. Sprinkle ¼ cup chopped pecans over the pudding.
- Spread one third of the cool whip over the toffee and nuts.
- Repeat the layer two more times. Sprinkle the last cool whip layer with 2 Tbsp toffee bits.
Nutrition Facts : Calories 124, Fat 7.4, SaturatedFat 1.2, Cholesterol 0.3, Sodium 139.9, Carbohydrate 13.8, Fiber 1.5, Sugar 5.9, Protein 1.7
ANGEL TOFFEE DESSERT - STACEY REED
Make and share this Angel Toffee Dessert - Stacey Reed recipe from Food.com.
Provided by Lastar Wellness
Categories Dessert
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a mixing bowl, beat the cream cheese, sugar, & milk until smooth. Fold in the whipped topping.
- Arrange angel food cake cubes in an ungreased 11x7x2 dish.
- Drizzle with chocolate syrup and caramel dip.
- Set aside 1 tablespoon of toffee bits; sprinkle the remaining toffee bits over chocolate and caramel dip.
- Spread cream cheese mixture over top. Sprinkle with remaining toffee bits.
- Cover & chill until serving. Store left-overs in the refrigerator.
Nutrition Facts : Calories 515.8, Fat 38.5, SaturatedFat 26, Cholesterol 84.4, Sodium 323.5, Carbohydrate 36.9, Fiber 0.7, Sugar 27.2, Protein 7.5
TOFFEE BRITTLE ANGEL FOOD CAKE
Make and share this Toffee Brittle Angel Food Cake recipe from Food.com.
Provided by OceanIvy
Categories Dessert
Time 15m
Yield 1 cake
Number Of Ingredients 4
Steps:
- Slice cake into 3 layers.
- Break toffee bars into tiny pieces.
- Whip the whipping cream, add the butterscotch topping to it.
- Frost bottom layer, sprinkle toffee bits on top of whipped cream.
- Place next layer of the cake on top of first, repeat, continue with 3rd layer.
- Frost sides of stacked cake with remaining whipped cream.
- Sprinkle toffee bits all over sides of cake.
- Drizzle butterscotch topping all over cake.
Nutrition Facts : Calories 5043, Fat 297.3, SaturatedFat 181.3, Cholesterol 940, Sodium 4287.7, Carbohydrate 564.9, Fiber 5, Sugar 322.6, Protein 57.1
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
ANGEL TOFFEE DESSERT
Steps:
- Crush or finely chop candy bars; reserve 1/3 cup. Fold remaining crushed candy into whipped topping.
- Tear cake into about 1” pieces. Mix cake pieces and whipped topping mixture. Press lightly in ungreased 13x9x2” 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 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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 :
CHOCOLATE ANGEL FOOD DESSERT
"Yum!" and "Wonderful!" are typical reactions to this make-ahead dessert, which field editor Norma Erne serves in Albuquerque, New Mexico.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 16-20 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, melt chocolate chips over low heat; stir until smooth. In a small bowl, combine the milk, egg yolks and sugar; gradually add to chocolate, stirring constantly. Cook and stir for 2-3 minutes. Remove from the heat; cool to room temperature. Fold in cream. , Tear cake into bite-size pieces; place half in a greased 13-in. x 9-in. dish. Top with half of the chocolate mixture. Repeat layers. Cover and refrigerate overnight. Serve chilled.
Nutrition Facts :
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