Toffee Crunch Cake

Rachael Ritter


★★★★★ 1 vote


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


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