Butterscotch Toffee Angel Food Cake
Yield
1 CakePrep
20 minCook
0 minReady
6 hrsTrans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
angel food cake
|
*
|
| 1 ½ | cups |
heavy whipping cream
|
|
| 1 | Jar |
butterscotch ice cream topping
|
* |
| ½ | teaspoon |
vanilla extract
|
|
| 1 | Bag |
skor bits
or bits o' brickle |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
angel food cake
|
*
|
| 355 | ml |
heavy whipping cream
|
|
| 1 | Jar |
butterscotch ice cream topping
|
* |
| 2.5 | ml |
vanilla extract
|
|
| 1 | Bag |
skor bits
or bits o' brickle |
* |
Directions
Whip cream, until it starts to thicken. Add butterscotch syrup and vanilla slowly and continute beating until thick. Cut cake into 3 layers, horizontally.
Spread the butterscotch mixture on the layers and sprinkle each with some Bits O' Brickle.
Put cake back together again and frost the top and sides with butterscotch mixture and sprinkle with Bits O' Brickle.
Place cake in refrigerator and chill for a minimum of 6 hrs.
