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Ann Fowler's Toffee Crunch Cake



Trans-fat Free, Low Carb, Very low in sodium, Low Sodium


1 package pound cake
sara lee®, frozen
2 cups heavy whipping cream
¾ cup butterscotch syrup
3 ¼ ounce chocolate bars
toffee, 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 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)


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 71g (2.5 oz)
Amount per Serving
Calories 26587% of calories from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 16g 79%
Trans Fat 0g
Cholesterol 84mg 28%
Sodium 34mg 1%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 4g
Vitamin A 18% Vitamin C 1%
Calcium 7% Iron 1%
* based on a 2,000 calorie diet How is this calculated?


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