1 pkg. angel food cake mix
1/8 tsp. nutmeg
2 c. whipping cream
2/3 c. fudge sauce
1/2 lb. crushed English toffee or 1/2 lb. chocolate kisses

Day before: Prepare cake mix as label directs only adding nutmeg to batter; pour into 10 inch tube pan. Bake and cool completely; remove from pan. Cut cake crosswise into 2 even layers. Whip cream until almost stiff; fold in fudge sauce.

Frost lower layer of cake with some of cream mixture; sprinkle with some of the toffee or chopped chocolate kisses. Set top layer in place. Frost top and sides with cream mixture, sprinkle with remaining toffee or chopped chocolate kisses. Refrigerate at least 8 hours. Makes 12 servings. I have also used Cool Whip instead of whipping cream but, the cream is the best.