Layered Toffee Cake
Yield
1 cakePrep
15 minCook
?Ready
15 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
heavy whipping cream
|
|
| ½ | cup |
caramel ice cream topping
or butterscotch |
* |
| ½ | teaspoon |
vanilla extract
|
|
| 1 | each |
angel food cake
prepared, ( 16 ounces ) |
*
|
| 9 | each |
candy bars
heath, (1.4 ounces each), chopped |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
heavy whipping cream
|
|
| 118 | ml |
caramel ice cream topping
or butterscotch |
* |
| 2.5 | ml |
vanilla extract
|
|
| 1 | each |
angel food cake
prepared, ( 16 ounces ) |
*
|
| 9 | each |
candy bars
heath, (1.4 ounces each), chopped |
* |
Directions
In a mixing 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 ½ cup candy bar.
Repeat.
Place top layer on cake; frost top and sides with remaining cream mixture and sprinkle with the remaining candy bar.
