1 20-ounce package chocolate cake mix
1 12-ounce carton frozen whipped topping
1/3 cup chocolate syrup (optional)
7 toffee bars (Heath or Skor), crushed
Pirouette Cookies for garnish
Grease and flour two 9-inch round cake pans. Prepare and bake cake according to package directions. Cool on wire rack. Carefully cut each layer horizontally to make 2 layers. In a bowl mix whipped topping with chocolate syrup and 6 crushed toffee bars. Place 1 layer of cake on serving plate and spread with chocolate mixture. Repeat with remaining 3 layers. Frost sides and top of cake. Sprinkle remaining crushed bars on top of cake. Garnish with pirouette cookies and extra crushed toffee bars. Makes 12 to 14 servings.
*1 cup peppermint candies or candy canes, finely crushed, ay be substituted for candy bars. Omit chocolate syrup.