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toffee crunch cake

(1 rating)
(1 rating)

Ingredients For toffee crunch cake

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

How To Make toffee crunch cake

  • 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.

Categories & Tags for Toffee Crunch Cake:

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