- 1 angel food cake, cut horizontally so you have three layers
- 1 pint heavy whipping cream
- 4 tablespoons unsweetened cocoa powder
- 1 cup powdered sugar
- 6 full size Heath bars, crushed
- Combine cream, cocoa and sugar and refrigerate overnight.
- Whip the cream mixture in a mixer until soft peaks form. Gently stir in the crushed Heath bars.
- Spread the frosting in between the layers, and then all around the sides and top of the cake.
- Chill at least 2 hours before serving.