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1 servings
Ingredients:
1 (10 inch) angel food cake1 (12 ounce) container frozen whipped topping, thawed6 (1.4 ounce) bars chocolate covered English toffee
Instructions:
Split angel food cake in half horizontally.Stir together the whipped topping and the crushed toffee bars.Use to fill and frost cake.Cover and refrigerate cake.
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