|Angel cake mix||1 Cup (16 tbs)|
|Chocolate pudding||1 Cup (16 tbs)|
|Instant coffee||1 1⁄2 Tablespoon|
|Heavy cream||1 Cup (16 tbs), whipped|
|Chocolate toffee bars||2 3⁄4 Ounce, chilled and crushed (English)|
Prepare angel cake mix and bake in 10 inch tube pan according to package directions.
Invert and cool thoroughly.
In saucepan, mix pudding and instant coffee.
Prepare pudding following package directions, but using only 1 1/3, cups milk.
Beat until mixture is smooth; fold in half of the whipped cream.
Split cake in 3 layers.
Spread half of the pudding cream mixture between the layers.
For the frosting, fold remaining whipped cream into remaining pudding mixture; use to frost top and sides of cake.
Sprinkle frosted cake with crushed toffee bars.
Chill till serving time.