Subj : Layered Toffee CakeLayered Toffee Cake
To   : All
From : Mojo
Date : Thu Jun 30 2016 04:57 pm

Layered Toffee Cake

Ingredients

2 cups heavy whipping cream
� cup caramel or butterscotch ice cream topping
� teaspoon vanilla extract
1 prepared angel food cake (8 to 10 ounces)
9 Heath candy bars (1.4 ounces each), chopped


Directions
1. In a bowl, beat cream just until it begins to thicken. Gradually add the ice
cream topping and vanilla, beating until soft peaks form.

2. Cut cake horizontally into three layers.

3. Place the bottom layer on a serving plate; spread with 1 cup cream mixture
and sprinkle with � cup candy bar. Repeat.

4. Place top layer on cake; frost top and sides with remaining cream mixture
and sprinkle with the remaining candy bar. Store in the refrigerator.
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