Ann Fowler's Toffee Crunch Cake
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
pound cake
sara lee®, frozen |
*
|
| 2 | cups |
heavy whipping cream
|
|
| ¾ | cup |
butterscotch syrup
|
* |
| 3 ¼ | ounce |
chocolate bars
toffee, chopped |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
pound cake
sara lee®, frozen |
*
|
| 473 | ml |
heavy whipping cream
|
|
| 177 | ml |
butterscotch syrup
|
* |
| 93.9 | ml/g |
chocolate bars
toffee, chopped |
Directions
Cut pound cake horizontally into 3 equal-sized layers; set aside.
In a chilled large deep bowl, beat the cream with chilled beaters until stiff peaks form. Gradually add the butterscotch syrup, folding gently.
Place the first cake layer on a serving plate. Liberally frost with whipped cream mixture. Sprinkle layer with ⅓ 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)
