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Recipe Name: Ann Fowler's Toffee Crunch Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Cakes Comments:
Preparation Time:
Number of Servings: 8

1 Sara Lee Pound Cake, frozen
2 Cup(s) Heavy cream
3/4 Cup(s) Butterscotch syrup
3 1/4 oz. chocolate covered
Toffee candy bars, chopped
Cut pound cake horizontally into 3 equal-sized layers; set aside. In a
chilled large deep bowl, beat the cream with chilled beaters 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 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:
America's Favorite Desserts Cookbook, Sara Lee 1992 Ann Fowler,
Watertown, NY Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled
by Linda Fields. File

Nutrition (calculated from recipe ingredients)
Calories: 103
Calories From Fat: 97
Total Fat: 11.1g
Cholesterol: 40.9mg
Sodium: 11.4mg
Potassium: 22.4mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: <1g

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