An easy recipe that takes only six ingredients and no baking.

It's my makeover from a popular early 1970's dessert
that is ever so scrumptious and decadent as well...

Servings: 12

Prep: 10 Mins.
Chill: A minimum of 2 hours


1 prepared angel food cake (either store-bought or homemade)
4 tablespoons unsweetened cocoa powder
1 cup confectioners' sugar
2 (8-oz tubs) cool whip
1 teaspoon vanilla extract
6 full size Heath bars, finely crushed (by pulsing in a food processor)
--Extra unsweetened cocoa powder for dusting top of frosted cake


Cut the angel food cake horizontally into three even layers using a serrated knife.

Sift, using a sieve, the cocoa powder and confectioners' sugar into a large bowl. Add the cool whip and vanilla extract. Whisk to combine. Using a spatula, gently fold in the finely crushed heath bars.

Spread the frosting in between the layers, around the sides (including inside the center tunnel area), and on top of the cake. As a finishing touch, dust the top of cake using a fine-mesh sieve.

Chill at least 2 hours before serving.  Store any leftover cake in the refrigerator. ~ Enjoy!

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