Ann Fowler's Toffee Crunch Cake Recipe

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   1.

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   Cut lb.

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

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   2.

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

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   Gradually add in the butterscotch syrup, folding gently.

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   3.

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   Place the first cake layer on a serving plate.

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   Liberally frost with whipped cream mix.

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    Sprinkle layer with 1/3 of the candy bars.

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    Arrange second layer and repeat process.

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

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

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    Refrigeratein refrigerator for at least 3 hrs before serving.

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    (Variation: Use strawberry or possibly chocolate syrup in place of butterscotch and garnish with minced frzn strawberries or possibly semi-sweet chocolate chips)

* Per serving · 4 servings · Values may vary.