Chocolate Toffee Crunch Cake
by: Lisa Ward
Serves: 10
1 pt. (2c.) whipping cream or Cool Whip
1 (16 oz.) can Hershey's hot fudge topping
1 large angel food cake (homemade or bought)
4 (14 oz.) Heath or Skor candy bars
Whip cream until firm. Fold in fudge & spread over the top and sides of the cake. Chop the candy bars up and sprinkle over the cake. Refrigerate for several hours before serving.
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