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.
 
 
"Therefore no one is to act as your judge in regard to food or drink or in respect to a festival or a new moon or a Sabbath day--" (Colossians 2:16)