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Ingredients
- 2 c. whipping cream
- 1/2 c. caramel or butterscotch ice cream topping
- 1 prepared angel food cake (16 oz.)
- 1 pkg. Heath toffee bits
Method
- In a mixing bowl, beat cream just until it begins to thicken. Gradually add the ice cream topping and vanilla, beating until soft peaks form. Cut cake horizontally into three layers. Place the bottom layer on serving plate; spread with 1 cup cream mixture and sprinkle with 1/2 cup toffee bits. Repeat. Place top layer on cake; frost top and sides with remaining cream mixture and sprinkle with remaining toffee bits. Store in refrigerator. Yields 12 to 14 servings.
