This is a lighter version of the "Better than almost anything cake". It's a Duncan Hines recipe I have carried around for years, but never made. It rocks!
1 pkg Devil's Food Cake Mix
12 bars (1.4 oz each) chocolate covered toffee bars, divided (I only used 8 total)
3 cups whipping cream, chilled
Preheat oven to 350. Grease an flour 10-inch tube pan
Prepare, bake and cool cake following package directions. Split cake horizontally into 3 layers; set aside. Chop 11 candy bars into pea-size pieces. (I only used 7 candy bars, and I thought it was great) Whip cream until stiff peaks form. Fold candy pieces into whipped cream.
To assemble, place one split cake layer on serving plate. Spread 1 1/2 cups whipped cream mixture on top. Repeat with remaining layers and whipped cream mix. Frost sides and top with remaining filling. Chop remaining candy bar coarsely. Sprinkle over top. Refrigerate until ready to serve. (I'd chill for 3 or so hours so the cream gets the toffee flavor.)
Helpful hint: Chop toffee bars in food processor fitted with a steel blade.