Chocolate Ganache Cake

1 box chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Creamy chocolate frosting
1/3 cup whipping cream
1/2 cup semisweet chocolate chips
2 bars (1.4 oz each) chocolate-covered toffee candy, very coarsely chopped

Heat oven to 350 degrees (325 degrees for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch round pans.

Place 1 cake layer, rounded side down, on serving plate. Spread with about 1/3 cup frosting. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting.

In 1-quart saucepan, heat whipping cream over medium heat until hot (do not boil); remove from heat. Stir in chocolate chips until melted and smooth. Let stand 5 minutes.

Carefully pour chocolate mixture onto top center of cake; spread to edge, allowing some to drizzle down side. Garnish top of cake with toffee candy. Refrigerate about 1 hour or until chocolate is set. Store covered in refrigerator. Makes 16 servings