English Toffee Cake
Linda Formella
Dad’s Favorite of All Time! Thanks to Grandma Modrcin for bringing this one to our family!
ingredients
- 1/4 C Cocoa
- 1 lb. box Angle Food Cake mix
- 1 to 1.5 tsp Instant Coffee Powder
- 3 5/8 oz. pkg Chocolate Pudding (instant)
- 1 1/3 C Milk
- 16 - 20 oz. Cool Whip
- 4 to 5 oz of English Toffee Bars (Heath Bars) (Frozen)
directions
- 1
Add Cocoa to dry cake mix and bake according to package instructions.
- 2
Cool cake completely and remove from pan according to directions.
- 3
Mix instant coffee and dry pudding.
- 4
Prepare pudding according to package instructions using 1 1/3 C milk. Allow to thicken and then mix until smooth with Cool Whip.
- 5
Slice cake into three layers. Spread half of the pudding mixture between layers and with remaining half of pudding mixture, frost top and sides of cake.
- 6
Crush the toffee bars and sprinkle over cake.
- 7
Chill.
notes
Can be made with 1 C heavy cream, whipped instead of the Cool Whip. Be sure to allow time for cake to cool. Slice with a long bread knife. to make
Source: Linda Formella
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