toffee crunch cake

How To Make toffee crunch cake

• 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.
• 3

  Gradually add the butterscotch syrup, folding gently.
• 4

  Place the first cake layer on a serving plate.
• 5

  Liberally frost with whipped cream mixture.
• 6

  Sprinkle layer with 1/3 of the candy bars and arrange second layer repeating process.
• 7

  Top with the third layer and frost top and sides of cake with remaining whipped cream.
• 8

  Drizzle more butterscotch syrup over cake, and top with remaining candy bars.
• 9

  Chill in refrigerator for at least 3 hours before serving.
• 10

  Variation: Use strawberry or chocolate syrup in place of butterscotch and garnish with chopped frozen strawberries or semi-sweet chocolate chips.
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