Yield: 6 servings
|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.