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    Angel Food Delight


    Source of Recipe


    Aunt Saunny

    1(8 oz) carton whipped topping; thawed
    1 jar (16 oz) chocolate fudge sauce
    1 prepared angel food cake (8 inches)
    3/4 c. english toffee bits

    fold whipped topping into chocolate sauce just until blended. Split cake horizontally into three layers. Place one layer on a serving dish. Spread with a fourth of the topping mixture and a fourth of the toffee bits. Repeat layers. Top with remaining cake layer. Frost the top and sides with the remaining topping mixture; sprinkle with remaining toffee bits. Cover and refrigerate for 4 hours. Store in refrigerator.
    Serves 8 to 10
 

 

 

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