Ingredients
2 cups heavy whipping cream1/2 cup caramel or butterscotch ice cream topping1/2 teaspoon vanilla extract1 prepared angel food cake (8 to 10 ounces)9 Heath candy bar (1.4 ounces each), chopped
Preparation
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.
