2 cups whipping cream
1/2 cup caramel or butterscotch ice cream topping
1/2 teaspoon vanilla extract
1 prepared angel food cake
9 Heath candy bars (1.4 ounces each), chopped
In a mixing bowel, 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. Place the bottom layer on a serving plate; spread with 1 cup cream mixture and sprinkle 1/2 cup candy bar. Repeat. Place top layer on cake; frost top and sides with the remaining cream mixture and sprinkle with the remaining candy bar. Store in fridge. (You can also chop up angel food cake into cubes and layer the same in a tall glass bowl. Yummy!)
Rachel Swanton
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