1. Preheat oven to 350°F. Grease and flour 10-inch tube pan.
2. Prepare, bake and cool cake following package directions. Split cake horizontally into three layers; set aside. Chop 11 candy bars into pea-size pieces (see Tip). Whip cream until stiff peaks form. Fold candy pieces into whipped cream.
3. To assemble, place one split cake layer on serving plate. Spread 1-1/2 cups whipped cream mixture on top. Repeat with remaining layers and whipped cream mixture. Frost sides and top with remaining filling. Chop remaining candy bar coarsely. Sprinkle over top. Refrigerate until ready to serve.
Tip
To quickly chop toffee candy bars, place a few bars in food processor fitted with steel blade. Pulse several times until pea-size pieces form. Repeat with remaining candy bars.
Click here for printable version
