Caramel Toffee Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 10
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
  • 12
    ounces frozen whipped topping, thawed
  • 12
    cup caramel ice cream topping (the thick stuff not the syrup)
  • 1
    (16 ounce) prepared angel food cake
  • 6
    (1 1/2 ounce) chocolate-covered english toffee bars, chopped
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DIRECTIONS

  • 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!
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