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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 14 |
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Ingredients:
2 cups whipping cream |
1/2 cup caramel ice cream topping or 1/2 cup butterscotch sundae sauce |
1/2 teaspoon vanilla extract |
16 ounces angel food cake mix (prepared) |
12 5/8 ounces heath candy bars, chopped |
Directions:
1. In a mixing bowl, beat cream just until it begins to thicken. Gradually add the ice cream topping and vanilla; beating until soft peaks form. Cut cake horizontally into 3 layers.
2. Place the bottom layer on a serving plate; spread with 1 cups cream mixture and sprinkle with 1/2 cup candy bar. Repeat. Place layer on top of cake; frost top and sides with remaining cream mixture and sprinkle with remaining candy bar.
3. Store in fridge till ready to serve and also store leftovers in fridge.
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