Chocolate And Toffee Layer Cake

• 18 ounces chocolate cake mix (also oil, eggs, and water as directed)
• 1 cup sour cream
• 2 cups heavy whipping cream
• 2 tablespoons powdered sugar (optional)
• 2 teaspoons vanilla
• 8 ounces toffee pieces

1. CAKE: Prepare cake mix as directed, adding 1 cup sour cream to batter before mixing.
2. Pour into two round cake pans and bake as directed on box. Cool layers thoroughly.
3. (For frosting: Place a mixing bowl and beater into the refrigerator ahead of time to better whip the cream.).
4. Slice each cake layer in half horizontally. (I find this easier if I completely freeze the layers beforehand, then use a very sharp serrated knife!) You now have 4 cake layers. Set aside.
5. FROSTING: Using your cold mixing bowl, blend together whipping cream, powdered sugar, and vanilla. (you can taste this mixture and decide if you want to add more sugar.).
6. Beat at high speed for several minutes, until you achieve "Cool Whip" consistency. (Don't over beat; it will get too thick.).
7. Gently fold in the toffee bits.
8. Frost the cake! Mmmmm -- .

chocolate cake, sour cream, heavy whipping cream, powdered sugar, vanilla, toffee

Taken from www.food.com/recipe/chocolate-and-toffee-layer-cake-435398 (may not work)