Layered Toffee Cake

“This came from Taste of Home Quick Cooking Collectors Edition - I haven't tried it yet but it sounds great.”
READY IN:
30mins
SERVES:
12-14
UNITS:
US

Ingredients Nutrition

  • 2 cups whipping cream
  • 12 cup caramel ice cream topping or 12 cup butterscotch sundae sauce
  • 12 teaspoon vanilla extract
  • 16 ounces angel food cake mix (prepared)
  • 12 58 ounces Heath candy bars, chopped

Directions

  1. 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 3 layers.
  2. Place the bottom layer on a serving plate; spread with 1 cups cream mixture and sprinkle with 1/2 cup candy bar. Repeat. Place layer on top of cake; frost top and sides with remaining cream mixture and sprinkle with remaining candy bar.
  3. Store in fridge till ready to serve and also store leftovers in fridge.

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