Toffee Angel Food Cake

Ingredients
11 large egg whites
1 cup confectioners sugar
1 cup cake flour
1 teaspoon cream of tartar
1 teaspoon vanilla extract
Pinch salt
114 cups superfine sugar
WHIPPED CREAM
2 cups heavy whipping cream
12 cup hot caramel ice cream topping room temperature
1 teaspoon vanilla extract
4 Heath candy bars 112 ounces each chopped
Chocolate curls optional
Directions
Place egg whites in a large bowl let stand at room temperature 30 minutes.
Meanwhile place oven rack in the lowest position and remove upper rack if needed. Preheat oven to 325. Sift confectioners sugar and cake flour together twice.

Add cream of tartar vanilla and salt to egg whites beat on medium speed until soft peaks form. Gradually add superfine sugar 1 tablespoon at a time beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture about 12 cup at a time.
Gently transfer to an ungreased 10in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest rack until top crust is golden brown and cracks feel dry 5060 minutes. Immediately invert pan cool completely in pan about 112 hours.

Run a knife around sides and center tube of pan. Remove cake to a serving plate. Using a long serrated knife cut cake horizontally into 3 layers. In a large bowl beat cream until it begins to thicken. Gradually add caramel topping and vanilla beat until soft peaks form.
Place 1 cake layer on a serving plate spread with 1 cup whipped cream mixture. Sprinkle with a third of the chopped candies. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining whipped cream mixture sprinkle with remaining candy. If desired sprinkle chocolate curls over top and around bottom of cake.
Nutrition Facts
1 slice 315 calories 14g fat 9g saturated fat 36mg cholesterol 117mg sodium 44g carbohydrate
36g sugars 0 fiber 5g protein.