Layered Toffee Cake

Total Time
30mins
Prep 30 mins
Cook 0 mins

This came from Taste of Home Quick Cooking Collectors Edition - I haven't tried it yet but it sounds great.

Ingredients Nutrition

  • 2 cups whipping cream
  • 12 cup caramel ice cream topping or 12 cup butterscotch sundae sauce
  • 12 teaspoon vanilla extract
  • 16 ounces angel food cake mix (prepared)
  • 12 58 ounces Heath candy bars, chopped

Directions

  1. 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.
  2. 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.
  3. Store in fridge till ready to serve and also store leftovers in fridge.

Reviews

(2)
Most Helpful

I always get great comments when I make this cake. I make homemade angle food cake, or even boxed because we don't care for the "fake" taste and texture of store bought. It is still a great summer cake, if not a a little messy :)

tammarie May 18, 2010

Not quite as good as I was anticpating but my company seemed to enjoy it. The caramel colour makes a beautiful frosting that looks very hard to resist!

Jennygal May 03, 2008

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