Frozen English Toffee Cake Recipe

How to make it

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• Preheat oven to 350.
• Butter and flour two round cake pans.
• Combine cake mix, water, oil and eggs in large bowl then beat 2 minutes.
• Pour batter into prepared pans then bake 30 minutes.
• Cool cakes in pans on cooling rack 15 minutes.
• Remove cakes from pans and cool completely on cooling rack.
• Line three round cake pans with plastic wrap allowing 3" plastic to hang over sides.
• Divide ice cream equally among pans.
• Using spatula spread ice cream over bottoms of pans forming smooth even layers.
• Sprinkle 1/4 cup of toffee bits over ice cream in each pan then freeze 3 hours.
• Cut each cake layer horizontally in half.
• Working quickly remove ice cream from pans.
• Peel off plastic and place 1 ice cream circle on each of 3 cake layers.
• Stack cake and ice cream layers atop each other on serving platter.
• Top with remaining cake layer.
• Frost cake with whipped topping and sprinkle with remaining toffee bits.
• Freeze until ready to serve.
• Let ice cream cake stand at room temperature for 5 minutes before serving.