9-1/2 inch angel food cake
1 1/2 cups whipping cream
1 jar butterscotch ice cream topping
1/2 teaspoon vanilla
1 bag toffee candy
Whip cream, until it starts to thicken. Add butterscotch syrup and vanilla slowly
and continue beating until thick. Cut cake into 3 layers, horizontally. Spread the
butterscotch mixture on the layers and sprinkle each with some toffee candy. Put
cake back together again and frost the top and sides with butterscotch mixture and
sprinkle with toffee candy. Place cake in refrigerator and chill for a minimum of
6 hours.
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