sunflower.gif Welcome to Flora's Recipe Hideout!
 Related Rooms
  Food Recipes
  Drink Recipes
  Kitchen
  Party Room
  Flora's Hideout

 Important Info
  FAQ
  Save/Download
  Submit a Recipe


 Hideout Search
Google

Ann Fowler's Toffee Crunch Cake

Author/Submitted by:
Servings: 8
Categories: Cakes / Chocolate / Desserts

Ingredients:
1  package  Sara Lee Pound Cake, frozen
2  cups  Heavy cream
3/4  cup  Butterscotch syrup
3    1/4 oz. chocolate covered
    Toffee candy bars, 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) From: America's Favorite Desserts Cookbook, Sara Lee 1992 Ann Fowler, Watertown, NY


Bored? Need a diversion? Check out Matt's Amazing Photo and Video Collection.