1 pkg. angel cake mix
1 (4 oz.) pkg. chocolate pudding mix
1 to 1 1/2 tbsp. instant coffee powder
1 c. whipping cream, whipped
2 3/4 oz. chocolate coated English toffee bars, chilled and crushed

Following package directions, prepare cake mix and bake in 10 inch tube pan. Invert and cool thoroughly.

In saucepan, mix pudding and instant coffee. Prepare pudding according to package directions, using only 1 1/3 cups milk. Cool. Beat until smooth. Fold in half the whipped cream.

Split cake in three layers. Spread half the whipped or pudding creamed mixture between layers.

For frosting; Fold remaining whipped cream into remaining pudding mixture. Frost top and sides of cake. Sprinkle with crushed candy. Chill. Makes 12 servings.