Candy Recipes
Layered Toffee Cake
Yield: 12 to 14 servings
Ingredients
- 2 cups whipping cream
- 1/2 cup caramel or butterscotch ice cream topping
- 1/2 teaspoon vanilla extract
- 1 prepared (16 ounce) angel food cake
- 9 (1.4 ounce) Heath candy bars, chopped
Instructions
- In a mixing bowl, beat cream just until it begins to thicken. Gradually add the ice cream topping and vanilla extract, beating until soft peaks form.
- Cut cake horizontally into three layers. Place the bottom layer on a serving plate; spread with 1 cup cream mixture and sprinkle with 1/2 cup candy bar. Repeat.
- Place top layer on cake; frost top and sides with remaining cream mixture and sprinkle with the remaining candy bar.
- Store in the refrigerator.