English Toffee Cake

An elegant, cake-mix-easy chocolate four-layer cake filled with a Kahlua-spirited whipped cream filling and crushed chocolate-covered toffee candies.

Recipe Ingredients:

1 (18.25-ounce) package chocolate cake mix
6 chocolate-covered toffee candy bars, crushed (such as Skor®)
1/3 cup Kahlua liqueur
1 teaspoon unflavored gelatin
2 to 3 cups heavy or whipping cream (unwhipped)
1/4 cup granulated sugar

Cooking Directions:

1. Bake cake according to package directions in two 9-inch layer pans. Cool completely. Slice cakes in half so you have 4 rounds.
2. Pour Kahlua into a glass measuring cup. Sprinkle with gelatin. Let soak 5 minutes. Then heat in microwave for 20 seconds, or until warm to the touch so gelatin will dissolve when stirred.
3. Beat whipping cream, gradually adding sugar until soft peaks form. Fold in the dissolved gelatin mixture.
4. Lay cake rounds on counter. Evenly divide whipped cream on each cake. Leave sides bare. Sprinkle each layer with chopped Skor candy bars. Stack cake rounds.
5. Refrigerate for at least 2 hours uncovered, to allow gelatin to set.

Makes 12 to 16 servings.