Recipe - Layered Toffee Cake

2 cup Whipping cream
One half cup Caramel or butterscotch ice
cream topping
One half teaspoon Vanilla extract
1 Prepared angel food cake,
( 16 ounces )
9 Heath candy bars (1.4 ounce ea)
chopped

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 One half 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 the
refrigerator. Yield: 12 14 servings. Typed in MMFormat by
cjhartlin@msn.com Source: Taste of Home Quick Cooking
Posted to MMRecipes Digest V5 #028 by "Cindy Hartlin"
cjhartlin@email.msn.com on Jan 28, 1998