toffee crunch cake

How To Make toffee crunch cake

• Step 1
  Cut pound cake horizontally into 3 equal-sized layers; set aside.
• Step 2
  In a chilled large deep bowl, beat the cream with chilled beaters until stiff peaks form.
• Step 3
  Gradually add the butterscotch syrup, folding gently.
• Step 4
  Place the first cake layer on a serving plate.
• Step 5
  Liberally frost with whipped cream mixture.
• Step 6
  Sprinkle layer with 1/3 of the candy bars and arrange second layer repeating process.
• Step 7
  Top with the third layer and frost top and sides of cake with remaining whipped cream.
• Step 8
  Drizzle more butterscotch syrup over cake, and top with remaining candy bars.
• Step 9
  Chill in refrigerator for at least 3 hours before serving.
• Step 10
  Variation: Use strawberry or chocolate syrup in place of butterscotch and garnish with chopped frozen strawberries or semi-sweet chocolate chips.
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