• Servings: 12 to 14
• 2 cups whipping cream
• 1/2 cup caramel or butterscotch ice-cream topping
• 1/2 teaspoon vanilla
• 1 (16-ounce) prepared angel food cake
• 9 (1.4-ounce) chocolate-covered toffee candy bars, chopped, divided

1. In a mixing bowl, beat cream just until it begins to thicken. Gradually add the ice cream topping and vanilla.
2. Cut cake horizontally into 3 layers. Place the bottom layer on a serving plate. Spread with 1 cup cream mixture and sprinkle with 1/2 cup candy. Repeat. Place top layer on cake; frost top and sides with remaining cream mixture and sprinkle with remaining candy.
3. Keep in refrigerator.

EASY !!! You can use a store bought Angel Cake!!