Ann Fowler's Toffee Crunch Cake Recipe
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Ingredients : Ann Fowler's Toffee Crunch Cake Recipe
1 package Sara Lee Pound Cake, frozen
2 cup Heavy cream
3/4 cup Butterscotch syrup
3 1/4 oz. chocolate covered
Toffee candy bars, chopped
1. Cut pound cake horizontally into 3 equal-sized layers; set aside.
2. In a chilled large deep bowl, beat the cream with chilled beaters
until stiff peaks form. Gradually add the butterscotch syrup, folding
gently.
3. Place the first cake layer on a serving plate. Liberally frost
with whipped cream mixture. Sprinkle layer with 1/3 of the candy
bars. Arrange second layer and repeat process. Top with the third
layer and frost top and sides of cake with remaining whipped cream.
Drizzle more butterscotch syrup over cake, and top with remaining
candy bars. Chill in refrigerator for at least 3 hours before serving.
(Variation: Use strawberry or chocolate syrup in place of
butterscotch and garnish with chopped frozen strawberries or
semi-sweet chocolate chips)
From: America's Favorite Desserts Cookbook, Sara Lee 1992
Ann Fowler, Watertown, NY
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