Caramel Toffee Cake

This is an easy peasy cake that looks like you fussed! Easy to throw together the night before company comes! From Smuckers. I used heath bars and put them in my mini food chopper. See additional helpful hints at the bottom.

• Ready In: 25 mins
• Serves: 10
• Yields: 1 cake

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 1/2ounce)  chocolate-covered english toffee bars, chopped

Directions

1. Mix whipped topping and caramel topping gently until combined.
2. Cut cake in half horizontally.
3. 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.
4. Place top layer of cake back on top of cream/candy bar layers.
5. Frost top and sides with remaining cream mixture and sprinkle with remaining candy bars.
6. Store in the refrigerator.
7. 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!