Heath Bar Cake
8 to 10 large Heath bars
1 large angel food cake (prepared)
1 quart vanilla ice cream
1 pint whipping cream
1 T. confectioners' sugar
Crush Heath Bars and set aside.
Slice one to one-and-a-half inches off the top of the cake. Scoop out remaining cake and fill with vanilla ice cream. Replace top layer and return to freezer.
Whip cream and sweeten with confectioners' sugar. Frost cake with the whipped cream. Put crushed candy on top of whipped cream. Return to freezer to harden before final wrapping for freezer.
Rewrap when frozen in freezer wrap.
Thaw cake during meal and serve with hot caramel sauce. (you can also use store bought caramel sauce)
Hot Caramel Sauce
2 C. granulated sugar
1 C. unsalted butter
1 C. whipping cream
1/2 t. vanilla
Cook sugar and butter until brown over medium-low heat. Add cream and boil until smooth, stirring all the time. Remove from heat and add vanilla.
Keep sauce hot in top of double boiler set over hot water.