Ingredients

9-1/2 inch angel food cake
1 1/2 C. whipping cream
1 jar butterscotch ice cream topping
1/2 tsp. vanilla
1 bag toffee candy

Cooking Instructions

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.
 
 
For you shall go out in joy and be led forth in peace; the mountains and the hills before you shall break forth into singing, and all the trees of the field shall clap their hands.(Isaiah 55:12)