Caramel Toffee Cake
- Ready In:
- 25mins
- Ingredients:
- 4
- Yields:
-
1 cake
- Serves:
- 10
ingredients
- 12 ounces frozen whipped topping, thawed
- 1⁄2 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
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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RECIPE SUBMITTED BY
<p>I am Sarah.</p>
<p>I am married to a wonderful man. He is a great Husband and Father.</p>
<p>In March of 2011 we welcomed our daughter Evie into this world. She is everything and nothing I expected, and is without a doubt the best thing I have ever done with my life.</p>
<p>I love to cook, and eat, and laugh, and drink and play.</p>
<p>I have a wonderful life.</p>
<p><em>There are things you do because they feel right, and they may make no sense and they make no money and it may be the real reason we are here: to love each other and to eat each other's cooking and say it was good. ~Brian Andreas, Story People~</em></p>
<p><em> </em></p>
<p><em>Get to know our family at www.itsavol.blogspot.com</em></p>
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