Ann Fowler’s Toffee Crunch Cake
Ingredients & Directions 1 pk Sara Lee Pound Cake, frozen 3 1/4 oz. chocolate covered 2 c Heavy cream Toffee candy bars, chopped 3/4 c Butterscotch syrup 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. […]
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