Desserts
Difficulty Rating – 2
Source: Jacqueline “ny14447”
1 (tub) frozen whipped topping, thawed
1 jar (l6 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 - 10
