Caramel Toffee Cake

• 12 ounces frozen whipped topping, thawed
• 1/2 cup caramel ice cream topping (the thick stuff not the syrup)
• 1 (16 ounce) prepared angel food cake
• 6 (1 1/2 ounce) chocolate-covered english toffee bars, chopped

1. Mix whipped topping and caramel topping gently until combined.
2. Cut cake in half horizontally.
3. Place the bottom layer on a serving plate; spread with 1 cup cream mixture and sprinkle with 1/3 cup candy bars. Then put another layer of the cream mixture and another layer of candy bar pieces.
4. Place top layer of cake back on top of cream/candy bar layers.
5. Frost top and sides with remaining cream mixture and sprinkle with remaining candy bars.
6. Store in the refrigerator.
7. NOTES: Be sure to store covered or the icing will become hard and sticky! I use reduced sugar/fat items and it comes out well but with a slightly different texture on the icing. Also I figued out the easiest way to crush the candy bars is to take a meat tenderizer to them and gently hammer them!

caramel ice cream topping, cake, chocolatecovered

Taken from www.food.com/recipe/caramel-toffee-cake-412628 (may not work)