Ingredients Jump to Instructions ↓

  1. 1 package (16 ounces) angel food cake mix 24 large marshmallows 6 milk chocolate candy bars with almonds (1.45 ounces each ), chopped 2/3 cup milk 1 carton (12 ounces) frozen whipped topping, thawed, divided

Instructions Jump to Ingredients ↑

  1. Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Cool. For filling, in a small saucepan, combine the marshmallows, candy bars and milk. Cook and stir over low heat until marshmallows are melted. Transfer to a small bowl; cool to room temperature. Fold in 3/4 cup whipped topping. Cut cake horizontally into three layers. Place bottom layer on a serving plate; spread with a third of the filling. Repeat layers twice. Refrigerate for at least 1 hour. Frost top and sides of cake with remaining whipped topping. Yield: 12 servings.


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