Layered Toffee Cake

The Layered Toffee Cake at the Grand Re-Opening was a hit!

Here's the recipe, as requested:

TOTAL TIME: Prep/Total Time: 20 min. YIELD: 12-14

Ingredients

2 cups heavy whipping cream

1/2 cup caramel or butterscotch ice cream topping

1/2 teaspoon vanilla extract

1 prepared angel food cake (8 to 10 ounces)

9 Heath candy bar (1.4 ounces each), chopped

In a 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 three layers. Place the bottom layer on a serving plate; spread with 1 cup cream mixture and sprinkle with 1/2 cup candy bar. Repeat. Place top layer on cake; frost top and sides with remaining cream mixture and sprinkle with the remaining candy bar. Store in the refrigerator. Yield: 12-14 servings.