Caramel Toffee Cake
- 12 ounces frozen whipped topping, thawed
- 1/2 cup Smucker's® Caramel Flavored Topping
- 1 (16 oz.) prepared angel food cake
- 6 (1.4 oz.) toffee candy bars, chopped
- Step 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.
- Step 2
PLACE top layer of cake on bottom layer. Frost top and sides with remaining cream mixture. Sprinkle with remaining candy bars. Chill until ready to serve.