Coffee-toffee dessert - Astray Recipes
Cut cake into ½-inch slices. Arrange cake slices, overlapping, in bottom of a 9-inch springform pan; set aside. Combine coffee granules, hot water, and vanilla
Ingredients
- 10¾ ounce Angel food cake, (1 loaf)
- 1 tablespoon Instant coffee granules
- 1 tablespoon Hot water
- 1 teaspoon Vanilla extract
- 4 cups Vanilla nonfat frozen yogurt, softened
- 5⅝ ounce Chocolate-covered toffee candy bars, (4 bars) crushed
- 2 tablespoons Kahlua or other coffee-flavored liqueur
- 8 ounces Frozen reduced-calorie frozen whipped topp, (1 tub) thawed
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