Ann Fowler's Toffee Crunch Cake Recipe – a delicious recipe with Lee, Heavy cream, Butterscotch syrup, chocolate covered Toffee. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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)
1146
kcal
Calories
103
g
Fat
49
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 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.
Yes, Ann Fowler's Toffee Crunch Cake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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