Ann Fowler's Toffee Crunch Cake

• 1 package pound cake sara lee, frozen
• 2 cups heavy whipping cream
• 3/4 cup butterscotch syrup
• 3 1/4 ounce chocolate bars toffee, 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.
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 13 of the candy bars.
7. Arrange second layer and repeat process.
8. Top with the third layer and frost top and sides of cake with remaining whipped cream.
9. Drizzle more butterscotch syrup over cake, and top with remaining candy bars.
10. Chill in refrigerator for at least 3 hours before serving.

cake, heavy whipping cream, butterscotch syrup, chocolate bars toffee

Taken from recipeland.com/recipe/v/ann-fowlers-toffee-crunch-cake-3101 (may not work)