Caramel Toffee Cake

1. 1

   Mix whipped topping and caramel topping gently until combined.

2. 2

   Cut cake in half horizontally.

3. 3

   Place the bottom layer on a serving plate; spread with 1 cup cream mixture and sprinkle with 1/3 cup candy bars. Then put another layer of the cream mixture and another layer of candy bar pieces.

4. 4

   Place top layer of cake back on top of cream/candy bar layers.

5. 5

   Frost top and sides with remaining cream mixture and sprinkle with remaining candy bars.

6. 6

   Store in the refrigerator.

7. 7

   NOTES: Be sure to store covered or the icing will become hard and sticky! I use reduced sugar/fat items and it comes out well but with a slightly different texture on the icing. Also I figued out the easiest way to crush the candy bars is to take a meat tenderizer to them and gently hammer them!

* Per serving · 4 servings · Values may vary.

No additional tips available.