Butterscotch Toffee Heavenly Delight - cooking recipe

Ingredients

1 1/2 c. whipping cream
1 can (5 1/2 oz.) butterscotch syrup (topping)
1/2 tsp. vanilla extract
1 unfrosted angel cake (9 1/2 inch)
3/4 lb. English toffee, crushed (put through food grinder using largest blade)

Preparation

Whip cream until it starts to thicken. Add butterscotch syrup and vanilla slowly and continue beating until thick. Cut cake into 3 layers horizontally. Spread the butterscotch mixture on the layers and sprinkle each generously with crushed toffee. Put cake back together again and frost the top and sides with butterscotch mixture and sprinkle them, too, with toffee. Place cake in the refrigerator and chill for a minimum of 6 hours. Serves 12.