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How To make Ann Fowler's Toffee Crunch Cake
1 pk Sara Lee Pound Cake, frozen
2 c Heavy cream
3/4 c Butterscotch syrup
3 1/4 oz. chocolate covered
Toffee candy bars, chopped 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: America's Favorite Desserts Cookbook, Sara Lee 1992 Ann Fowler, Watertown, NY
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Ann Fowlers Toffee Crunch - Kitchen Cat
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★ Kitchen Cat ★ Ann Fowlers Toffee Crunch Recipe.
A recipe from the KC Desserts collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ 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
Crunchy Caramel.
Cooking tutorial.
you need to observe the technique I did because maybe it is hard for you to make at the first time.