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Toffee Crunch Cake




Source of Recipe


taste of home


List of Ingredients




1 package (16 ounces) angel food cake mix
3 egg yolks
1 cup Domino® or C&H® Pure Cane Powdered Sugar, divided
4 cups heavy whipping cream, divided
8 Butterfinger candy bars (2.1 ounces each), crushed


Recipe




Prepare and bake cake according to package directions. Cool completely.

In a heavy saucepan, combine egg yolks and 3/4 cup confectioners' sugar. Gradually stir in 1/2 cup cream. Cook and stir over medium-low heat until mixture is thickened and reaches 160°. Transfer to a bowl. Cover and refrigerate for at least 30 minutes or until cooled.

In a large bowl, beat remaining cream and confectioners' sugar until stiff peaks form. Stir 3 cups whipped cream into egg yolk mixture. Fold in remaining whipped cream.

Cut cake into cubes. In a 13-in. x 9-in. dish coated with cooking spray, layer half of the cake, cream mixture and crushed candy bars. Repeat layers (dish will be full). Cover and refrigerate for at least 2 hours before serving.

Yield: 15 servings.