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.
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
WHOLE WHEAT ANGEL FOOD CAKE
Make and share this Whole Wheat Angel Food Cake recipe from Food.com.
Provided by katie101593
Categories Dessert
Time 1h
Yield 1 cake, 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Sift baking powder, whole wheat pastry flour, all purpose flour, and powdered sugar with sieve.
- In another bowl take egg whites, cream tartar, and whip using a hand mixer until soft peaks form. It will triple in size.
- Now add the granulated sugar and whip again until stiff peaks form.
- Add vanilla and almond extracts.
- Divide the dry ingredients into three equal parts, take each part and sift over the top of the egg whites and fold using a rubber spatula.
- DO NOT BEAT THE MIXTURE!
- Add the other two parts one by one and fold gently make sure not to deflate egg whites. DO NOT BEAT THE MIXTURE!
- Transfer to a greased baking pan and bake for thirty minutes or until lightly brownd/ cracked ontop.
Nutrition Facts : Calories 179.7, Fat 5.9, SaturatedFat 3.5, Cholesterol 20.4, Sodium 84.3, Carbohydrate 26.8, Fiber 2, Sugar 16.8, Protein 5.5
ANGEL FOOD CAKE
Make and share this Angel Food Cake recipe from Food.com.
Provided by Kikimony
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Beat egg whites by hand; add salt and beat again.
- Add tartar and beat with mixer until stiff.
- Fold in sifted flour and sugar (sifted together).
- Add almond extract, mix, and bake for 1 hour at 225 (in an Angel pan UNGREASED).
- Place upside- down to cool.
LAYERED TOFFEE CAKE
Very quick and easy to put together. A very rich tasting dessert. Using a premade angel food cake makes this a nice nobake dessert for hot weather when you'd rather not turn on the oven. Of course you could make the angel food cake from scratch or a mix if you wanted to.
Provided by Steve P.
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In a mixing 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 of the frosting mixture and sprinkle 1/2 cup of the chopped candy bars.
- Repeat.
- Place the top layer on the cake; frost the tops AND sides of the cake with the remaining cream mixture.
- Sprinkle with remaining candy bar.
- Refrigerate until served.
Nutrition Facts : Calories 683.9, Fat 36.4, SaturatedFat 22, Cholesterol 105, Sodium 612.5, Carbohydrate 86, Fiber 0.9, Sugar 49.1, Protein 7.5
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
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