layered toffee cake

2 cups whipping cream
1/2 cup caramel or butterscotch ice cream topping
1/2 teaspoon vanilla extract
1 angel food cake
9 full-size Heath or Butterfinger candy bars, chopped
Bake angel food cake according to package directions. In a 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 a serving plate; spread with 1 cup cream mixture and sprinkle with 1/2 cup crushed candy bar. Repeat. Place top layer on cake, frost top and side with remaining cream mixture and sprinkle with remaining candy bar. Store in the refrigerator.

From the Arlington Journal, August 15, 2001.

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