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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...
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Servings: 12
Prep: 10 Mins.
Chill: A minimum of
2 hours
INGREDIENTS
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
METHOD
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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