1 unfrosted 9 inch angel food cake
6 oz. jar butterscotch ice cream topping
1 pt. whipping cream
1/2 tsp. vanilla
8 Heath candy bars

Crush candy bars and set aside. Whip whipping cream until it starts to thicken, gradually add vanilla and butterscotch topping. Beat until it forms peaks. Cut cake into 3 layers horizontally. Spread whip cream mixture on layers, and sprinkle with toffee pieces. Put cake together. Spread top and sides with remainder of whip cream. Sprinkle remainder of toffee on top and sides. Refrigerate until time to serve.