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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Ann Fowler's Toffee Crunch Cake

Date Added: December 03, 2009


1 Package Pound Cake frozen
2 Cups Heavy Cream to taste
3/4 Cup Butterscotch
3 Unit Chocolate
1 Unit Candy Bar chopped
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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. Sprinkle layer with 1/3 of the candy bars.

6. Arrange second layer and repeat process. Top with the third layer and frost top and sides of cake with remaining whipped cream.

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

8. Chill in refrigerator for at least 3 hours before serving.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten allergies.
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