Layered Toffee Cake

Very quick and easy to put together. A very rich tasting dessert. Using a premade angel food cake makes this a nice nobake dessert for hot weather when you'd rather not turn on the oven. Of course you could make the angel food cake from scratch or a mix if you wanted to.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 2  cups  whipping cream
• 1⁄2 cup  caramel ice cream topping or 1⁄2 cup  butterscotch sundae sauce
• 1⁄2 teaspoon vanilla
• 1  prepared  angel food cake
• 9  Heath candy bars or 9  butterfinger candy bars, chopped

Directions

1. In a mixing bowl, beat cream just until it begins to thicken.
2. Gradually add the ice cream topping and vanilla, beating until soft peaks form.
3. Cut cake horizontally into three layers.
4. Place the bottom layer on a serving plate; spread with 1 cup of the frosting mixture and sprinkle 1/2 cup of the chopped candy bars.
5. Repeat.
6. Place the top layer on the cake; frost the tops AND sides of the cake with the remaining cream mixture.
7. Sprinkle with remaining candy bar.
8. Refrigerate until served.