Caramel Toffee Cake

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

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

Recipe

• 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!