1 angel food cake
1 pt. whipping cream
1/2 c. Hershey's chocolate
12 Heath bars, crushed

Cut cake lengthwise into 3 layers. Whip cream until almost stiff. Gradually add chocolate syrup and continue beating. When thick, add crushed toffee. Spread mixture over bottom layer of cake. Place second layer on top of first and spread mixture. After third layer is in place, frost the top and sides. Refrigerate.