Layered Toffee Cake - cooking recipe

Ingredients

1 prepared angel food cake
2 c. whipping cream
1/2 c. caramel ice cream topping
1/2 tsp. vanilla
9 Heath candy bars (1.4 oz. each), chopped

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 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 refrigerator.