Butterscotch Toffee Angel Food Cake

----------------------------BETTE LELAND CGVH43B---------------------------- 1 9-1/2" angel food cake

1 1/2 c Whipping cream

1 Jar butterscotch ice cream

- topping 1/2 ts Vanilla

1 Bag Bits O`Brickle (or Skor)

Whip cream, until it starts to thicken. Add butterscotch syrup and vanilla slowly and continute beating until thick. Cut cake into 3 layers, horizontally. Spread the butterscotch mixture on the layers and sprinkle each with some Bits O` Brickle. Put cake back together again and frost the top and sides with butterscotch mixture and sprinkle with Bits O` Brickle. Place cake in refrigerator and chill for a minimum of 6 hrs. Serves 12.

Bette...NM 3/16/94 -----