Toffee Cake Recipe

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