Ann Fowler's Toffee Crunch Cake

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Time to Prepare this Recipe
Calories Per Serving and Nutrition Information 265 calories per serving view nutrition facts
# of servings this recipe makes 8 servings suggest servings
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Ingredients

1 package pound cake sara leeŽ, frozen
2 cups heavy whipping cream
3/4 cup butterscotch syrup
3 1/4 ounce chocolate bars toffee, chopped

Directions

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)

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Nutrition Facts

Serving Size 71g
Amount per Serving
Calories 265 87% of calories from fat
% Daily Value*
Total Fat 25.0g39%
 Saturated Fat 16.0g79%
 Trans Fat 0.0g
Cholesterol 84mg28%
Sodium 34mg1%
Total Carbohydrate 8.0g3%
 Dietary Fiber 0.0g1%
 Sugars 6.0g
Protein 2.0g4%
Vitamin A 18%  Vitamin C 1%
Calcium 7%  Iron 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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