Angel food cake dessert

Yield: 6 servings

Measure Ingredient
1 Env gelatin, unflavored
2 cups Heavy cream
1 tablespoon Powdered sugar
2 packs (5 oz) heath bars, other
Milk choc. toffee bars cut into 1/4" pieces
1 10 oz angel food cake
1 Jar hot fudge sauce
(11 3/4 oz); warmed

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:50

1. In a small glass bowl, stir together gelatin and 2 Tbs water. Cook in microwave on High 30 secs. Let stand 2 mins, then stir in ¼ cup cream; let stand 5 mins, or until mixture cools to room temp.

2. In a medium bowl, beat together remaining 1¾ cups cream and powderd sugar with an electric mixer on high until soft peaks form.

Beat in gelatin mixture; continue beating until stiff. Fold in candy bar pieces.

3. Slice angel food cake horizontally into 3 equal layers. Fill and frost cake with whipped cream mixture. Refrigerate 6 hours or overnight, until set.

4. To serve, cut cake into wedges with a sharp serrated knife.

Drizzle a little fudge sauce on top. Serve immediately.

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