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.
 
 
"But solid food is for the mature, who because of practice have their senses trained to discern good and evil." (Hebrews 5:14)