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Name: Ann Fowlers Toffee Crunch Cake
Prep time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 pk Sara Lee Pound Cake, frozen; 3 1/4 oz. chocolate covered; Toffee candy bars, chopped; 2 c Heavy cream; 3/4 c Butterscotch syrup

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INGREDIENTS

1 pk Sara Lee Pound Cake, frozen
3 1/4 oz. chocolate covered
Toffee candy bars, chopped
2 c Heavy cream
3/4 c Butterscotch syrup

Servings

INSTRUCTIONS

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. Gradually add the butterscotch syrup, folding gently. 3. Place the first cake layer on a serving plate. Liberally frost with whipped cream mixture. Sprinkle layer with 1/3 of the candy bars. Arrange second layer and repeat process. Top with the third layer and frost top and sides of cake with remaining whipped cream. Drizzle more butterscotch syrup over cake, and top with remaining candy bars. Chill in refrigerator for at least 3 hours before serving. (Variation: Use strawberry or chocolate syrup in place of butterscotch and garnish with chopped frozen strawberries or semi-sweet chocolate chips) From: Americas Favorite Desserts Cookbook, Sara Lee 1992 Ann Fowler, Watertown, NY Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip

NOTES

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Ann Fowlers Toffee Crunch Cake

1 pk Sara Lee Pound Cake, frozen 
3  1/4 oz. chocolate covered 
  Toffee candy bars, chopped 
2 c Heavy cream 
3/4 c Butterscotch syrup

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. Gradually add the butterscotch syrup, folding  gently.    3.  Place the first cake layer on a serving plate. Liberally frost with  whipped cream mixture. Sprinkle layer with 1/3 of the candy bars. Arrange  second layer and repeat process. Top with the third layer and frost top  and sides of cake with remaining whipped cream. Drizzle more butterscotch  syrup over cake, and top with remaining candy bars. Chill in refrigerator  for at least 3 hours before serving.    (Variation:  Use strawberry or chocolate syrup in place of butterscotch  and garnish with chopped frozen strawberries or semi-sweet chocolate  chips)    From:  Americas Favorite Desserts Cookbook, Sara Lee  1992         Ann Fowler, Watertown, NY    Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip

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Nutrition

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Serving Size: 1 Serving (91g)
Recipe Makes: 8 Servings

Calories: 258
Calories from Fat: 100 (39%)

Amt Per Serving		% DV

	Total Fat 11.1g	15 %
	Saturated Fat 6.9g	35 %
	Monounsaturated Fat 3.2g
	Polyunsanturated Fat 0.4g
Cholesterol 41.4mg		13 %
Sodium 225.9mg		8 %
Potassium 74mg		2 %
Total Carbohydrate 41.4g		12 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 40.8g
Protein 1.5g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 258

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