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Layered Toffee Cake

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Recipe

 

Yield

1 cake

Prep

15 min

Cook

?

Ready

15 min
Trans-fat Free, Low Carb, Sugar-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 cups heavy whipping cream
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½ cup caramel ice cream topping
or butterscotch
*
½ teaspoon vanilla extract
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1 each angel food cake
prepared, ( 16 ounces )
* Camera
9 each candy bars
heath, (1.4 ounces each), chopped
*

Ingredients

Amount Measure Ingredient Features
473 ml heavy whipping cream
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118 ml caramel ice cream topping
or butterscotch
*
2.5 ml vanilla extract
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1 each angel food cake
prepared, ( 16 ounces )
* Camera
9 each candy bars
heath, (1.4 ounces each), chopped
*

Directions

In a mixing bowl, beat cream just until it begins to thicken.

Gradually add the ice cream topping and vanilla, beating until soft peaks form.

Cut cake horizontally into three layers.

Place the bottom layer on a serving plate; spread with 1 cup cream mixture and sprinkle with ½ cup candy bar.

Repeat.

Place top layer on cake; frost top and sides with remaining cream mixture and sprinkle with the remaining candy bar.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 120g (4.2 oz)
Amount per Serving
Calories 42493% from fat
 % Daily Value *
Total Fat 44g 68%
Saturated Fat 27g 137%
Trans Fat 0g
Cholesterol 163mg 54%
Sodium 63mg 3%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 0%
Sugars g
Protein 5g
Vitamin A 35% Vitamin C 1%
Calcium 8% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
 

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