Toffee Cake Chef John's Recipe

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Toffee Cake

"This is a great last-minute recipe. It takes minutes to make and is light and delicious. If in a rush, you can serve it right away, but it's best if refrigerated for 24 hours to allow the flavors to blend."

Ingredients :

• 1 (10 inch) angel food cake
• 1 (12 ounce) container frozen whipped topping, thawed
• 6 (1.4 ounce) bars chocolate covered English toffee

Instructions :

Prep : 10M	Cook : 12M	Ready in : P1D

• Split angel food cake in half horizontally.
• Stir together the whipped topping and the crushed toffee bars. Use to fill and frost cake. Cover and refrigerate cake.

Notes :

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