Whip cream until it starts to thicken. Add butterscotch syrup and vanilla slowly. Continue beating until thick. Cut cake into 3 layers. Spread whipped cream mixture on layers. Sprinkle each layer generously with toffee. Stack layers on top of each other. Frost sides and sprinkle with toffee. Chill cake for a minimum of 6 hours.
This Butterscotch Toffee Heavenly Delight recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.
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