| INGREDIENTS |
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1 (10 inch) angel food cake, 1 (12 ounce)
container frozen whipped topping, thawed , 6 (1.4 ounce) bars
chocolate covered English toffee.
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| METHOD |
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Split angel food cake in half horizontally.
Stir together the whipped topping and the crushed toffee bars.
Use to fill and frost cake. Cover and refrigerate cake.
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