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“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.”
READY IN:
25mins
SERVES:
10
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

  • 12 ounces frozen whipped topping, thawed
  • 12 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

  1. Mix whipped topping and caramel topping gently until combined.
  2. Cut cake in half horizontally.
  3. 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.
  4. Place top layer of cake back on top of cream/candy bar layers.
  5. Frost top and sides with remaining cream mixture and sprinkle with remaining candy bars.
  6. Store in the refrigerator.
  7. 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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