The best delicious Ann Fowler's Toffee Crunch Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Ann Fowler's Toffee Crunch Cake recipe today!
Hello my friends, this Ann Fowler's Toffee Crunch Cake recipe will not disappoint, I promise! Made with simple ingredients, our Ann Fowler's Toffee Crunch Cake is amazingly delicious, and addictive, everyone will be asking for more Ann Fowler's Toffee Crunch Cake.
What Makes This Ann Fowler's Toffee Crunch Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Ann Fowler's Toffee Crunch Cake.
Ready to make this Ann Fowler's Toffee Crunch Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 pk Sara Lee Pound Cake, frozen 3 1/4 oz. chocolate covered
2 c Heavy cream Toffee candy bars, chopped
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)
Yields
8 servings
Leave a Reply