Frozen Angel Toffee Dessert Food

ANGEL TOFFEE DESSERT

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.

ANGEL TOFFEE DESSERT

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.

FROZEN ANGEL TOFFEE DESSERT

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.

FRUITY ANGEL FOOD TRIFLE

Steps:

• In a large bowl, beat milk and pudding mix on low speed for 2 minutes; set aside. , Split cake horizontally into thirds. Place one layer in a 5-qt. trifle or serving bowl that is 9 in. in diameter. Top with a third of the pudding, whipped topping and fruit. Repeat layers twice. Cover and chill for at least 3 hours.

FROZEN CHOCOLATE TOFFEE DESSERT

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.

FROZEN ANGEL TOFFEE DESSERT

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.

ANGEL FOOD DELIGHT

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.

ANGEL TOFFEE DESSERT - STACEY REED

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.