Toffee Crunch Cake

Rachael Ritter

By
@Ruthianth



Featured Pinch Tips Video

Rating:

Ingredients

1 pkg
pound cake, frozen
2 c
heavy cream
3/4 c
butterscotch syrup
3.25 oz
chocolate covered toffee candy bars, chopped

Directions Step-By-Step

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.
3
Gradually add the butterscotch syrup, folding gently.
4
Place the first cake layer on a serving plate.
5
Liberally frost with whipped cream mixture.
6
Sprinkle layer with 1/3 of the candy bars and arrange second layer repeating process.
7
Top with the third layer and frost top and sides of cake with remaining whipped cream.
8
Drizzle more butterscotch syrup over cake, and top with remaining candy bars.
9
Chill in refrigerator for at least 3 hours before serving.
10
Variation: Use strawberry or chocolate syrup in place of butterscotch and garnish with chopped frozen strawberries or semi-sweet chocolate chips.

About this Recipe

Course/Dish: Cakes, Chocolate
Other Tag: Quick & Easy