We love party cakes inspired by our favorite candy, and this recipe does not disappoint! This cake will have you floating on a cloud . . . of icing that is! Decadent and rich, devil's food cake combined with the lightness of quickly made icing and the crunch of toffee candy is a match made in heaven.

Ingredients

• 1 box Devil's food Cake Mix
• 1 1/3 cups water
• ½ cup vegetable oil
• 3 large eggs
• 1 ½ cups frozen Mini Heath Bars (about 45 mini bars), coarsely chopped

• 1 cup granulated sugar
• 1 teaspoon light corn syrup
• ½ cup water (for frosting)
• 4 large egg whites, room temperature

Instructions

1.
Preheat oven to 350 degrees. Grease and flour two 8-inch square cake pans.
2.
In a large bowl using a hand mixer, or in the bowl of a stand mixer, beat cake mix, water, oil and eggs until mixture is well combined (about 1 minute).
3.
Bake for 32 - 37 minutes or until a toothpick inserted into the center of the cakes comes out clean.
4.
While the cakes are baking, make your icing by placing sugar, corn syrup and ½ cup of water into a small heavy saucepan over medium heat.
5.
Cook the sugar mixture , stirring occasionally, until mixture begins to simmer and sugar has dissolved (about 5 minutes). Raise heat to medium-high. Cook until a candy thermometer reaches 235 degrees or soft-ball stage.
6.
While the sugar mixture is cooking, place egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat egg whites on medium speed until soft peaks form.
7.
When the sugar mixture is ready, slowly pour it down the side of the mixer bowl in a steady stream while the mixer is on medium speed. (Be very careful with hot, liquid sugar!) Once all of the syrup is incorporated, raise the speed of the mixer to high and beat mixture until it cooled off and stiff peaks form (about 7 minutes).
8.
When the cakes are fully baked, cool them in pans for about 30 minutes, then turn them out onto a cooling rack and continue to cool for an additional 15 minutes before icing.
9.
When the cakes are cool and ready to be iced, use a serrated knife to trip the tops of both cakes to make them level.
10.
Spread 1 cup of icing over the first cake using a small offset spatula. Place the second cake on top of the icing to create a top layer and cover the whole cake with remaining icing. Smooth icing around the sides and use spatula to make a rough, peaked appearance on the top of the cake (as shown in the pictures).
11.
Decorate the edges of the cake with chopped heath bar. Serve immediately or refrigerate for up to 3 hours.

Tips

• Dust the top of the cake with cocoa powder for a more dramatic effect.
• Use cocoa powder instead of flour when preparing the cake pans. It works just as well.