Angel Food Delight

1 carton (8 ounces) frozen whipped topping, -- thawed
1 jar (16 ounces) chocolate fudge sauce
1 prepared angel food cake, -- 8 inches
3/4 cup English toffee bits

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 t opping 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 hour s. Store in the refrigerator.

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