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.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: