| 1 Package Chocolate Pudding | 1 10-Inch Tube Angel Cake |
| 1 To 1 1/2 Tablespoons Instant Coffee | 2 3/4 Ounce Chocolate Coated |
| 1 Cup Heavy Cream, Whipped | -Toffee Bars, Chilled And Crushed* |
*Substitute: 1/2 Cup Sliced Almonds with almost 1/4 Cup brown sugar - over low heat stir constantly until sugar dissolves. Place on wax paper to cool.
In saucepan, mix pudding (prepared according to package directions except using only 1 1/3 cup milk) and instant coffee. Chill. Beat smooth; fold in half of the whipped cream. Split cake into three layers. Spread half of the pudding-cream mixture between the layers. For the frosting, fold the remaining whipped cream into the remaining pudding mixture and use to frost top and sides of cake. Sprinkle frosted cake with crushed toffee bars. Chill until time to serve. Makes 12 servings.
Recipe - Jean Hansen - Winner of a Better Homes and Gardens Magazine Contest
"When I think of this cake, I think light and fluffy. It is not a heavy dessert at all." - Calla Ferre
