Ann Fowler's Toffee Crunch Cake Recipe

• 1 pkt Sara Lee Lb. Cake, frzn
• 2 c. Heavy cream
• 3/4 c. Butterscotch syrup
• 3 x 1/4 ounce. chocolate covered Toffee candy bars, minced

1. 1.
2. Cut lb.
3. cake horizontally into 3 equal-sized layers; set aside.
4. 2.
5. In a chilled large deep bowl, beat the cream with chilled beaters till stiff peaks form.
6. Gradually add in the butterscotch syrup, folding gently.
7. 3.
8. Place the first cake layer on a serving plate.
9. Liberally frost with whipped cream mix.
10. Sprinkle layer with 1/3 of the candy bars.
11. Arrange second layer and repeat process.
12. Top with the third layer and frost top and sides of cake with remaining whipped cream.
13. Drizzle more butterscotch syrup over cake, and top with remaining candy bars.
14. Refrigeratein refrigerator for at least 3 hrs before serving.
15. (Variation: Use strawberry or possibly chocolate syrup in place of butterscotch and garnish with minced frzn strawberries or possibly semi-sweet chocolate chips)

lee, heavy cream, butterscotch syrup, chocolate covered toffee

Taken from cookeatshare.com/recipes/ann-fowler-s-toffee-crunch-cake-65609 (may not work)