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.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)