English Toffee Cake

• 1 (18 ounce) package chocolate cake mix
• 3 eggs (or as called for by your cake mix)
• 1/3 cup oil (or as called for by your cake mix)
• 1 1/3 cups water (or as called for by your cake mix)
• 6 Skor candy bars, chopped into very small pieces
• 1/3 cup Kahlua
• 1 teaspoon unflavored gelatin
• 2 cups whipping cream
• 1/4 cup sugar

1. Bake cake as directed, in 2 9-inch layer pans. Cool completely, then slice cakes in half so you have 4 rounds.
2. Pour Kahlua into a glass measuring cup; sprinkle with gelatin.
3. Let soak 5 minutes, then heat in microwave for 20 seconds, or until warm to the touch so gelatin will dissolve when stirred.
4. Beat whipping cream; gradually add sugar until soft peaks form.
5. Fold in the dissolved gelatin mixture.
6. Lay cake rounds on counter. Evenly divide whipped cream on each cake, leaving sides bare.
7. Sprinkle each layer with chopped bars.
8. Stack cakes. Refrigerate at least 2 hours uncovered, to allow gelatin to set.

chocolate cake, eggs, oil, water, kahlua, unflavored gelatin, whipping cream, sugar

Taken from www.food.com/recipe/english-toffee-cake-35991 (may not work)