Angel Toffee Dessert Stacey Reed Recipes

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.

TOFFEE BRITTLE ANGEL FOOD CAKE

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.

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.

TOFFEE ANGEL FOOD CAKE

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.

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.