Dessert

Layered Toffee Angelfood Cake is for Dessert.

Layered Toffee Angelfood Cake takes 20 minutes to prepare.

Layered Toffee Angelfood Cake takes 45 minutes to cook.

Layered Toffee Angelfood Cake makes 16 servings.

The ingredients for Layered Toffee Angelfood Cake are:

Angelfood Cake, either bought or prepare yourself
16oz Cool whip, fat free
2pkg (1.4oz each) Butterscotch pudding, fat-free sugar-free
12oz bag Heath mini bars, coarse crushed

Here is how you make Layered Toffee Angelfood Cake:

Slice prepared angelfood cake into 3 layers (horizontally). Mix dry pudding mix into slightly thawed cool whip. Place cool whip w/pudding mixture on first layer of cake, then sprinkle crushed Heath bars on top. Place next layer of cake on top and repeat with the last layer on top being the Heath bars.Let's break it down now...1st layer...cake2nd layer...cool whip pudding mixture3rd layer...crushed Heath barsrepeat 2xI ended up w/ extra crushed Heath bars. You can either spread them across the outside or I just poured them in the center. Then nutrition facts includes all 12 oz.Serves about 14-16Keep refrigerated.Number of Servings: 16Recipe submitted by SparkPeople user JESSICA0431.

The nutritional information for Layered Toffee Angelfood Cake is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 272.0

• Total Fat: 7.3 g
• Cholesterol: 5.4 mg
• Sodium: 358.2 mg
• Total Carbs: 46.4 g
• Dietary Fiber: 0.9 g
• Protein: 2.9 g

The dietary needs meet for Layered Toffee Angelfood Cake is Low Fat