Layered Toffee Cake - cooking recipe

Ingredients

2 cups whipping cream
1/2 cup caramel ice cream topping or 1/2 cup butterscotch sundae sauce
1/2 teaspoon vanilla extract
16 ounces angel food cake mix (prepared)
12 5/8 ounces Heath candy bars, 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 3 layers.
Place the bottom layer on a serving plate; spread with 1 cups cream mixture and sprinkle with 1/2 cup candy bar. Repeat. Place layer on top of cake; frost top and sides with remaining cream mixture and sprinkle with remaining candy bar.
Store in fridge till ready to serve and also store leftovers in fridge.