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.
cup caramel ice cream topping (the thick stuff not the syrup)
(16 ounce) prepared angel food cake
(1 1/2 ounce) chocolate-covered english toffee bars, chopped
Serving Size: 1 (121) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 152 g38 %
Total Fat 16.9 g25 %
Saturated Fat 12.2 g61 %
Cholesterol 13.4 mg
Sodium 376.2 mg
Dietary Fiber 0.6 g2 %
Sugars 36.8 g147 %
Protein 4.2 g
Mix whipped topping and caramel topping gently until combined.
Cut cake in half horizontally.
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.
Place top layer of cake back on top of cream/candy bar layers.
Frost top and sides with remaining cream mixture and sprinkle with remaining candy bars.
Store in the refrigerator.
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!