This recipe was one of my mom’s favorites. I don’t recall it ever having a proper name so I have decided to call it Summer Dream Cake. It’s easy, peasy and still perfect right now with early fall weather.
1 large Angel food Cake
2 envelopes of Kraft Dream Whip topping
4 Crispy Crunch chocolate bars (Heath or Twix bars work too)
~ Split the angel food cake in half, creating two layers…
~ Crush the chocolate bars (fun). I use a heavy Ziploc bag and my rolling pin. I also put the bag in the freezer afterwards, then none of the chocolate sticks to the bag, and you don’t lose any of the crunchy goodness!
~ Prepare the whip topping according to directions…
~ Fold the crushed chocolate bars into the whipped topping…
~ Frost like a regular layer cake…and yes, I filled in the hole!
~ Refrigerate for a couple of hours before serving. I do have to note you can probably make this with two chocolate bars and one envelope of dream whip. I do not think they are making the cakes as big as they used to, but nobody complained about too much frosting.
Katharine is mom to four incredible kids and wife to the best husband on the planet. Visit her blog…
