1 angel food cake
6 crushed Heath bars
1 pint whipping cream
5 oz. can Hershey Chocolate Syrup
2-3 TBS. chocolate instant pudding mix
Whip cream until stiff, add sugar to taste. Add the can of chocolate syrup to cream. Mix in 5 crushed candy bars. Frost cake with this mixture. Sprinkle with remaining candy bar.
**NOTE: Instead of frosting the cake, you can slice the cake and put dollops of the whipping cream mixture on each slice to serve. Also, the instant pudding mix acts as a stabilizer for the cream and really helps it stay stiff.
No comments:
Post a Comment