Layered Toffee Cake - cooking recipe

Ingredients

2 c. whipping cream
1/2 c. caramel or butterscotch ice cream topping
1 prepared angel food cake (16 oz.)
9 Heath candy bars (1.4 oz. each), chopped or Heath English toffee bits (by chocolate chips in store)

Preparation

In a mixing bowl, beat cream just until it begins to thicken. Gradually add the ice cream topping and vanilla, beating until soft peaks form. Cut cake horizontally into 3 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 candy bar. Store in the refrigerator. Yield: 12 to 14 servings.