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Candy Bar Angel Cake

Toffee candy and a chocolate icing make this angel food cake special.

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Ingredients

1 pkg. white angel food cake mix
1 cup fat-free (skim) milk
1 pkg.(4 serving) chocolate instant pudding and pie filling
2 cups frozen (thawed) reduced-fat whipped topping
1 bar (1.4 ozs.) chocolate covered toffee candy, chopped

Method

1. Bake and cool cake as directed on package for angel food cake (tube pan). Remove cake from pan. Split cake horizontally to make 2 layers. 2. Beat milk and pudding in large bowl, using a wire whisk or hand beater, until blended. Fold in whipped topping. 3. Spread half of the chocolate mixture between cake layers; spread remaining mixture over top. Refrigerate at least 1 hour but not longer than 24 hours. Sprinkle candy over top of cake just before serving.

Notes:

Number of Servings: 12

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