Caramel Toffee Cake

By ames107

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Ingredients

• 12 ounces frozen whipped topping, thawed
• 1/2 cup Smucker's® Caramel Spoonable Ice Cream Topping
• 1 (16 oz.) prepared angel food cake
• 6 (1.4 oz.) toffee candy bars, chopped

Details

Preparation

Step 1

1 MIX whipped topping and caramel topping gently until combined. Cut cake in half horizontally. Place the bottom layer on a serving plate; spread with 1 cup cream mixture and sprinkle with 1/3 cup candy bars. Repeat. Place top layer of cake on bottom layer. Frost top and sides with remaining cream mixture and sprinkle with remaining candy bars. Store in the refrigerator.