Frozen English Toffee Cake

Cake:
1 box devil's food cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs

Filling & Frosting:
1/2 gallon choc or vanilla ice cream, softened
1 bag (10-oz) English toffee bits
1 container (8 oz) frozen whipped topping, thawed

1. Preheat oven to 350 degrees. Butter and flour two 8-inch round cake pans.

2. Combine cake mix, water, oil and eggs in large bowl. Beat for 2 minutes or until well blended. Pour batter into prepared pans. Bake for 30 minutes or until toothpick inserted into center comes out clean. Cool cakes in pans on cooling rack for 15 minutes. Remove cakes form pans and cool cakes completely on cooling rack.

3. Line three 8-inch cake pans with plastic wrap, allowing 3 inches of plastic wrap to hang over sides. Divide ice cram equally among pans. Spread ice cream over bottoms of pans, forming smooth, even layers. Sprinkle 1/4 cup of toffee bits over ice cream in each pan. Freeze for 3 hours or until frozen solid.

4. 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 on top of 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.