Caramel Toffee Cake - cooking recipe

Ingredients

12 ounces frozen whipped topping, thawed
1/2 cup caramel ice cream topping (the thick stuff not the syrup)
1 (16 ounce) prepared angel food cake
6 (1 1/2 ounce) chocolate-covered english toffee bars, chopped

Preparation

Mix whipped topping and caramel topping gently until combined.
Cut cake in half horizontally.
Place the bottom layer on a serving plate; spread with 1 cup cream mixture and sprinkle with 1/3 cup candy bars. Then put another layer of the cream mixture and another layer of candy bar pieces.
Place top layer of cake back on top of cream/candy bar layers.
Frost top and sides with remaining cream mixture and sprinkle with remaining candy bars.
Store in the refrigerator.
NOTES: Be sure to store covered or the icing will become hard and sticky! I use reduced sugar/fat items and it comes out well but with a slightly different texture on the icing. Also I figued out the easiest way to crush the candy bars is to take a meat tenderizer to them and gently hammer them!