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English Toffee Cake



1 chocolate cake mix
6 skor bars chopped into very small pieces(chrispy toffee bar in chocolate)
1/3 cup kahula
1 teaspoon unflavored gelatin
2 cups whipping cream (unwhipped) -- (2 to 3)
1/4 cup sugar

Bake cake according to package directions, 2 nine inch layer pans. Cool completely, slice cakes in half so you have 4 rounds.
Pour kahula into a glass measuring cup. Sprinkle with gelatine. Let soak 5 minutes. Then heat in microwave for 20 seconds, or until warm to the touch so gelatine will dissolve when stirred.
Beat whipping cream, gradually adding sugar until soft peaks form. Fold in the disolved gelatine mixture. Lay cake rounds on counter.
Evenly divide whipped cream on each cake. Leave sides bare. Sprinkle each layer with chopped skor bars. Stack cake rounds, refridgerate for at least 2 hours uncovered, to allow gelatine to set. Then enjoy!