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)
1
(16 ounce) prepared angel food cake
6
(1 1/2 ounce) chocolate-covered english toffee bars, chopped
NUTRITION INFO
Serving Size: 1 (121) g
Servings Per Recipe:
10
AMT. PER SERVING% DAILY VALUE
Calories: 401.1
Calories from Fat 152 g38 %
Total Fat 16.9 g25 %
Saturated Fat 12.2 g61 %
Cholesterol 13.4 mg
4 %
Sodium 376.2 mg
15 %
Total Carbohydrate
60.8 g
20 %
Dietary Fiber 0.6 g2 %
Sugars 36.8 g147 %
Protein 4.2 g
8 %
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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!