Butterscotch Toffee Angel Food Cake 1
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)