Ingredients
1 package (16 ounces) angel food cake mix24 large marshmallows6 milk chocolate candy bars with almonds (1.45 ounces each), chopped2/3 cup whole milk1 carton (12 ounces) frozen whipped topping, thawed, divided
Preparation
Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Cool.
For filling, in a small saucepan, combine the marshmallows, candy bars and milk. Cook and stir over low heat until marshmallows are melted. Transfer to a small bowl; cool to room temperature. Fold in 3/4 cup whipped topping.
Cut cake horizontally into three layers. Place bottom layer on a serving plate; spread with a third of the filling. Repeat layers twice. Refrigerate for at least 1 hour.
Frost top and sides of cake with remaining whipped topping.
