Ann Fowler's Toffee Crunch Cake

1. 1

   Cut pound cake horizontally into 3 equal-sized layers; set aside.

2. 2

   In a chilled large deep bowl, beat the cream with chilled beaters until stiff peaks form.

3. 3

   Gradually add the butterscotch syrup, folding gently.

4. 4

   Place the first cake layer on a serving plate.

5. 5

   Liberally frost with whipped cream mixture.

6. 6

   Sprinkle layer with 13 of the candy bars.

7. 7

   Arrange second layer and repeat process.

8. 8

   Top with the third layer and frost top and sides of cake with remaining whipped cream.

9. 9

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

10. 10

    Chill in refrigerator for at least 3 hours before serving.

No additional tips available.