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Chocolate Toffee Angel Food Dessert

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1 prepared angel food cake, cut into 1" cubes
1 (3 ounce) package cooked chocolate pudding mix
1-3/4 cups milk
1 cup semisweet chocolate chips
1-1/3 cups heavy whipping cream
3 tablespoons powdered sugar
2 teaspoons vanilla
1-1/2 cups crushed chocolate covered toffee candy bars
1/2 cup chopped salted cashews

Chocolate Toffee Angel Food Dessert

This delicious dessert is made of light and fluffy angel food cake layered with a smooth chocolate cream, crunchy toffee bits, and pecans.

  • Serves 12
  • Easy

About This Recipe

Refrigerator and frozen desserts are my favorite. Not only are they easy to make and delicious, they can be stored in the fridge or freezer and just pulled out when you want a treat. Chocolate Toffee Angel Food Dessert is one of the best and easiest to make.

Desserts like this one, made from angel food cake torn into pieces, mixed with a pudding, then chilled, were very popular back in the 1950s. They were served at church suppers and potlucks.

This recipe feeds a crowd, and is so simple to make. A cooked chocolate pudding mix is made, then more chocolate is melted into that creamy mixture. Chocolate covered toffee candy bars and some chopped cashews add some crunch to this excellent recipe. When it has been chilled overnight, it cuts beautifully into squares.

You can make your own angel food cake for this recipe, make one from a mix, or buy a plain cake at a bakery or the grocery store. Use a serrated knife to cut the cake into cubes. Because the cake is so delicate, you have to use a light hand or you’ll just compress it. Use a sawing motion with the knife and let the knife do the work.

This recipe for Chocolate Toffee Angel Food Dessert must be made ahead of time and it makes a bunch, so it’s ideal for entertaining.

Tips for the best Chocolate Toffee Angel Food Dessert:

  • Make sure that you use a wire whisk when you cook the pudding mixture to avoid lumps.
  • Don’t compress the angel food cake when you cut it into pieces or it won’t absorb the pudding mixture.
  • Fold the whipped cream into the pudding mixture gently but thoroughly. Keep working until you don’t see any white streaks.

Why this recipe works:

  • Angel food cake is quite porous, and will absorb the chocolate pudding mixture as the dessert sits in the fridge.
  • The pudding makes the cake softer, while the moisture loss firms up the entire dessert to a very nice spoonable consistency.
  • The crushed toffee and the cashews add a fabulous crunch to this cool dessert. Contrast in texture is important in desserts.

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Prepare the angel food cake cubes and set aside.


In a large saucepan, combine the pudding mix and milk. Cook over medium heat, stirring frequently with a wire whisk, until the mixture comes to a full boil.


Remove the saucepan from the heat and stir in the chocolate chips. Pour the hot mixture into a large bowl and chill in the fridge for 1 hour.


When the pudding mixture is cool, beat the cream in a medium bowl with the powdered sugar and vanilla. Fold the whipped cream into the pudding mixture.


Layer the pudding mixture, cake cubes, toffee bits, and cashews in a 9" x 13" glass baking pan. Use a spoon to lightly press down on the mixture.


Cover and chill overnight before serving. To serve, cut into squares.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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