Butterscotch Toffee Whipped Cream Cake

By criscrossqz

EASY Angel Food cake ~ MAKE AHEAD ~ and let all the whipped cream soak through the layers ~ DECADENT

Ingredients

• 2 cups heavy whipping cream
• 5-1/2 oz. butterscotch syrup (ice cream topping is fine)
• 1/2 tsp vanilla
• 1 Angel Food cake (homemade or store-bought)
• 3/4 lb English toffee candy (crushed ~ use food processor) ~ OR
• you could also use Heath Bar bits (near chocolate chips on the
• the baking aisle)

Details

Servings 12

Preparation

Step 1

Whip cream until it starts to thicken. Slowly add butterscotch and vanilla and continue beating until almost stiff peaks. … Cut cake horizontally into 3 layers. Spread whipped cream on each layer and sprinkle generously with crushed toffee. Put layers together. Frost top and sides with remaining whipped cream and sprinkle with remaining crushed toffee. (If you want to do the sides, put some in your palms and gently pat onto the sides) DO AHEAD ~ Refrigerate at least 6 hours before serving (best done the day ahead, so the whipped cream seeps through the cake)