Layered Toffee Cake

2 cups (1 pint) whipping cream
1/2 cup caramel or butterscotch ice cream topping
1/2 teaspoon vanilla extract
1 prepared angel food cake (I make mine sometimes from a box mix or just buy already baked in the store)
Heath crushed toffee bits (in the baking isle by the chocolate chips)

In a mixing bowl, beat cream just until it begins to thicken. Gradually add the ice cream topping and vanilla, beating until soft peaks form. The orginal recipe says to cut the the cake in 3 layers and frost between adding the toffee bits, but I keep things easy and just keep the cake whole and frost the outside and then sprinkle the toffee bits on the top and sides. Store in the refrigerator.

You can also use cool whip instead of the whipping cream and add the caramel topping to it, but cool whip already has sugar so make sure to reduce the amount of caramel topping so it doesn't come out too sweet.