5.Sprinkle the crushed chocolate bars liberally across the entire cake while still warm. You can do chunks or crumbs (I like chunks). Let the cake cool completely on a rack in the fridge.
6.Frosting:
Whip the 1 1/2 cup of heavy cream and the 1/4 cup of sugar until very stiff.
7.Frost and decorate the top of the cake with some more chocolate toffee bar chunks or pulverized candy. Then add swirls of caramel topping. Refrigerate and serve right from the pan. Flavors meld the best when allowed to sit overnight.
8.Cooks tip: I use a Devil’s Food Cake mix that is 50% less fat and you would never know it! (Every little bit helps!) Enjoy!
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