English Toffee Cake

Yum, what a cake! 8)

• Ready In: 3 hrs 30 mins
• Serves: 10-12
• Yields: 1 cake

Ingredients

• 1 (18 ounce) package  chocolate cake mix
• 3  eggs (or as called for by your cake mix)
• 1⁄3 cup  oil (or as called for by your cake mix)
• 1 1⁄3 cups water (or as called for by your cake mix)
• 6  Skor candy bars, chopped into very small pieces
• 1⁄3 cup Kahlua
• 1  teaspoon unflavored gelatin
• 2  cups  whipping cream
• 1⁄4 cup sugar

Directions

1. Bake cake as directed, in 2 9-inch layer pans. Cool completely, then slice cakes in half so you have 4 rounds.
2. Pour Kahlúa into a glass measuring cup; sprinkle with gelatin.
3. Let soak 5 minutes, then heat in microwave for 20 seconds, or until warm to the touch so gelatin will dissolve when stirred.
4. Beat whipping cream; gradually add sugar until soft peaks form.
5. Fold in the dissolved gelatin mixture.
6. Lay cake rounds on counter. Evenly divide whipped cream on each cake, leaving sides bare.
7. Sprinkle each layer with chopped bars.
8. Stack cakes. Refrigerate at least 2 hours uncovered, to allow gelatin to set.