Candy Bar Angel Cake

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

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

Directions:

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.

Number of Servings: 12