🫙 From the Spice Rack
Ann Fowler's Toffee Crunch Cake
1 pk Sara Lee Pound Cake, frozen 2 c Heavy cream 3/4 c Butterscotch syrup 3 1/4 oz. chocolate covered Toffee candy bars, chopped 1. Cut pound cake horizontally into 3 equal-sized l...
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Ingredients5 items
Ingredients
- 1package sara lee pound cake, frozen
- 2cup heavy cream
- 3/4cup butterscotch syrup
- 31/4 oz. chocolate covered
- 2. in a chilled large deep bowl, beat the cream with chilled
Directions
- 1
1 pk Sara Lee Pound Cake, frozen 2 c Heavy cream 3/4 c Butterscotch syrup 3 1/4 oz
- 2
chocolate covered Toffee candy bars, chopped 1
- 3
Cut pound cake horizontally into 3 equal-sized layers
- 4
set aside
- 5
In a chilled large deep bowl, beat the cream with chilled beaters until stiff peaks form
- 6
Gradually add the butterscotch syrup, folding gently
- 7
Place the first cake layer on a serving plate
- 8
Liberally frost with whipped cream mixture