** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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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