Toffee-topped Chocolate Angel Food Cake
Cake Ingredients:
1 (14.5 to 16-ounce) angel food cake mix
1/4 cup unsweetened cocoa
1 teaspoon almond extract
Frosting Ingredients:
1 pint (2 cups) chilled whipping cream
1/4 cup powdered sugar
2/3 cup toffee chips
1 teaspoon almond extact
1. Bake cake according to package directions adding cocoa and 1 teaspoon almond extract. Cool completely.
2. Beat chilled whipping cream in chilled small mixer bowl at high speed, scraping bowl often, until soft peaks form (45 to 60 seconds). Continue beating, gradually adding powdered sugar, until stiff peaks form (30 to 60 seconds). Gently stir in 1/2 cup toffee chips and 1 teaspoon almond extract by hand.
3. Spread top and sides of cake with frosting. Sprinkle top with remaining toffee chips. Store refrigerated.
Makes 16 servings.
