Hot Caramel Angel Cake

12 egg whites, room temperature
1 1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 1/2 cups sugar
1 cup sifted cake flour
1 teaspoon vanilla
1/2 can Sweet Success frosting
1 tub frozen whipped topping
hot caramel ice cream topping
1 Butterfinger candy bar, crushed

Beat egg whites with cream of tartar and salt until soft peaks appear. Add sugar, 2 tablespoons at a time, beating until very stiff. Sprinkle flour over egg whites, 1/4 cup at a time, folding in carefully each time. Fold in vanilla. Pour batter into a ungreased 10-inch tube pan. Bake in pre-heated 350 degree over for 40-45 minutes. Remove cake from oven and invert pan onto a cola bottle to cool. Carefully remove cooled cake from pan.

Frosting: Combine 1/2 can Sweet Success frosting with large bowl of frozen whipping topping. Frost cake. Warm box caramel ice cream topping slightly in microwave. Drizzle over cake. Sprinkle with crushed candy bar. Store in refrigerator.

Preparation time: 10 minutes

Serves 12