Layered Toffee Cake
2 cups whipping cream
1/2 cup caramel or butterscotch ice cream topping
1/2 teaspoon vanilla extract
1 prepared (16 ounce) angel food cake
9 (1.4 ounce) Heath candy bars, chopped
In a mixing bowl, beat cream just until it begins to thicken. Gradually add the ice cream topping and vanilla extract, beating until soft peaks form.
Cut cake horizontally into three layers. Place the bottom layer on a serving plate; spread with 1 cup cream mixture and sprinkle with 1/2 cup candy bar. Repeat.
Place top layer on cake; frost top and sides with remaining cream mixture and sprinkle with the remaining candy bar.
Store in the refrigerator.
Yields 12 to 14 servings.
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