Angel Food Butterscotch Dessert Recipes

BUTTERFINGER ANGEL FOOD DESSERT RECIPE - (3.9/5)

Butterfinger Angel Food Dessert Recipe - (3.9/5) image

Provided by á-25138

Number Of Ingredients 6

Ingredients

1 boxed angel food cake, bake, cool
2 cups powdered sugar
1/4 cup softened butter
4 egg yolks
1 pint whipped topping
3-4 large Butterfinger candy bars, chopped, divided

Steps:

Bake cake in a tube pan according to package directions and cool completely. Split in half. Half will be used for each layer. Mix softened butter with powdered sugar. Blend in yolks. Add whipped topping. Tear one half of angel food cake into bite sized pieces and layer in the bottom of a 9x13 cake pan. Spread half the powdered sugar mixture over the cake pieces. Top with half or slightly less than half of the chopped Butterfingers (I like more candy for the top layer to look extra yummy). Repeat with cake pieces, then remaining frosting, then candy bits. Chill thoroughly before serving. Store in refrigerator.

ANGEL TOFFEE DESSERT

Angel Toffee Dessert image

Turn four ingredients into a luscious dessert that keeps in the freezer for anytime entertaining.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 3h37m

Yield 16

Number Of Ingredients 4

Ingredients

1 package Betty Crocker™ white angel food cake mix
1 1/4 cups cold water
6 bars (1 1/8 ounces each) chocolate-covered toffee candy, crushed (1 cup)
1 container (8 ounces) Cool Whip frozen whipped topping, thawed

Steps:

Move oven rack to lowest position (remove other racks). Preheat oven to 350°F.
Beat cake mix and cold water in extra-large glass or metal bowl on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10x4-inch angel food cake pan (tube pan). (Do not use fluted tube cake pan or 9x3 1/2-inch angel food pan, or batter will overflow.)
Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 1 hour. Run knife around edges; remove from pan.
Crush or finely chop candy bars; reserve 1/3 cup. Fold remaining crushed candy into whipped topping.
Tear cake into about 1-inch pieces. Mix cake pieces and whipped topping mixture. Press lightly in ungreased 13x9x2-inch rectangular pan. Sprinkle with reserved crushed candy. Freeze dessert about 1 1/2 hours or until firm. Cut into squares or spoon into dessert dishes. Freeze any remaining dessert.

Nutrition Facts : Calories 210, Carbohydrate 34 g, Cholesterol 4 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 280 mg

BUTTERFINGER DESSERT RECIPE - (4.2/5)

Butterfinger Dessert Recipe - (4.2/5) image

Provided by Pattywak

Number Of Ingredients 5

Ingredients

1 (10-inch) prepared angel food cake, cut into 1-inch cubes
1 ( 1-ounce) package sugar free, fat free, butterscotch pudding mix
1 1/2 cups skim milk
2 ( 8-ounce) containers cool whip free, thawed
10 fun-sized Butterfingers candy bars, crushed

Steps:

Spray a 9 x 13-inch pan with cooking spray. Cut the angel food cake into 1-inch cubes and arrange half of them on the bottom of the pan. In large bowl, add the pudding mix with skim milk. Whisk until mixture starts to thicken and fold in both containers of cool whip. Pour half the "fluff" mixture over the cubed angel food cake in pan. Place the Butterfingers candy bars in a zip-loc bag and roll them with a rolling pin until crushed. Sprinkle half of the crushed Butterfingers on top of the "fluff" mixture. Repeat with rest of cake, fluff and candy. Cover and refrigerate for at least an hour before serving, or overnight. Enjoy!

BUTTERSCOTCH ANGEL CAKE

Butterscotch Angel Cake image

"I found a recipe similar to this in a cookbook and make up my own variation," notes Karen Grant of Tulare, California. She adds, "My husband always chuckles at me, because I seldom make a recipe as it is called for-I always think I have a better tasting way!"

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 5

Ingredients

8 slices angel food cake
3/4 cup butter, melted, divided
1 cup packed brown sugar, divided
8 scoops butter brickle or butter pecan ice cream
Butterscotch ice cream topping

Steps:

Place cake slices on a greased baking sheet. Brush with 6 tablespoons butter; press 1 tablespoon brown sugar onto each slice. Broil 5-6 in. from the heat for 1-2 minutes or until bubbly. , Turn slices over; brush with remaining butter and sprinkle with remaining brown sugar. Broil 1-2 minutes longer or until bubbly. Cool for 2-3 minutes. Serve with ice cream; drizzle with butterscotch topping.

Nutrition Facts :

ANGEL FOOD BUTTERSCOTCH DESSERT

Angel Food Butterscotch Dessert image

Make and share this Angel Food Butterscotch Dessert recipe from Food.com.

Provided by spatrickucla

Categories Gelatin

Time 30m

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 11

Ingredients

1 prepared angel food cake
3 eggs, separated
1 cup white sugar
2 cups milk
1 (3 ounce) envelope unflavored gelatin
1 cup whipping cream, whipped
1/2 teaspoon vanilla
1 cup brown sugar
1 cup white sugar
1 cup heavy cream
1/2 cup butter

Steps:

For the cake:.
Cut up angel food cake into 1 in squares. Place in 9x13 baking dish. Combine egg yolks, sugar, 1-1/2 cups milk in top of a double boiler. Cook over simmering water, stirring frequently, until of thin custard consistency. Meanwhile, soften unflavored gelatin in remaining 1/2 cup cold milk. Heat over low heat to dissolve gelatin completely. Add to custard mixture. Chill approximately 1 hour until custard mixture is no longer warm. Beat egg whites until stiff but not dry. Fold in whipping cream and egg whites. Pour over angel food cake pieces. Cover and chill completely.
For the butterscotch sauce:.
Place all ingredients in a saucepan and boil gently for 2 minutes, stirring occasionally. Cool.
Cut cake and drizzle sauce over cake.

Nutrition Facts : Calories 718.6, Fat 30.2, SaturatedFat 18.4, Cholesterol 152.2, Sodium 471.9, Carbohydrate 100.3, Fiber 0.1, Sugar 79.6, Protein 15.4

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