1 package Duncan Hines Moist Deluxe Devil's Food Cake Mix
12 bars (1.4 ounces each) chocolate covered toffee bars, divided
3 cups whipping cream, chilled
Preheat oven to 350°F. Grease flour 10-inch tube pan.
Prepare, bake and cool bake following package directions. Split cake horizontally into three layers; set aside. Chop 11 candy bars into pea-size pieces. Whip cream until stiff peaks form. Fold candy pieces into whipped cream.
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.
Makes 12 servings
Helpful Tips
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.
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