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 chocolate toffee candy pieces

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 candy bits. Put cake back together again and frost the top and sides with butterscotch mixture and sprinkle with chocolate candy bits. Place cake in refrigerator and chill for a minimum of 6 hours.
 
 
"For life is more than food, and the body more than clothing." (Luke 12:23)