Chocolate Toffee Angel Cake

Make Angel food cake according to directions on package, adding nutmeg to batter bake. Cool. Slice cake into 2 layers. Whip cream until stiff and stir in chocolate sauce. Spread generously between layers of cake, then frost top and sides of cake with chocolate whipped cream. Sprinkle crushed toffee bars over top and sides of cake. Refrigerate for several hours or overnight. Cake may be frozen.

Makes 12 to 16 servings.