Ann Fowler's Toffee Crunch Cake

265 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

1	package	pound cake	sara lee�, 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 25.0g	39%
Saturated Fat 16.0g	79%
Trans Fat 0.0g
Cholesterol 84mg	28%
Sodium 34mg	1%
Total Carbohydrate 8.0g	3%
Dietary Fiber 0.0g	1%
Sugars 6.0g
Protein 2.0g	4%