Ingredients
1 ½ cup chopped Heath English toffee bars
1 angel food cake
2 half pints whipping cream
Directions
Chill Heath Bars in refrigerator. Bake angel food cake or use commercial cake. Cut cake in two - making two layers. Whip the cream. Spread this as filling between two layers. Crush Heath Bars and sprinkle some over the whipped cream. Replace top layer and ice cake with remaining whipped cream. Press remaining crushed candy bars into the icing and place in refrigerator for at least 8 hours.