Shelly's Recipe

TOFFEE CRUNCH CAKE

Category: Cakes

1 pkg frozen pound cake, thawed
2 cups heavy cream
3/4 cup butterscotch syrup
3 1/4 oz chocolate toffee candy bars, chopped

Cut cake horizontally into 3 equal-sized layers; set aside. Beat whipped cream until stiff peaks form. Gradually add the butterscotch syrup, folding gently. 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 cream. Drizzle more butterscotch syrup over cake, and top with remaining candy bars. Chill in refrigerator 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.