1 pk Sara Lee Pound Cake, frozen
2 c Heavy cream
3/4 c Butterscotch syrup
3 1/4 oz. chocolate covered
Toffee candy bars, chopped
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. Gradually add the butterscotch syrup, folding
gently.
3. Place the first cake layer on a serving plate. Liberally frost with
whipped cream mixture. Sprinkle layer with 1/3 of the candy bars. Arrange
second layer and repeat process. Top with the third layer and frost top
and sides of cake with remaining whipped cream. Drizzle more butterscotch
syrup over cake, and top with remaining candy bars. Chill in refrigerator
for at least 3 hours before serving.
(Variation: Use strawberry or chocolate syrup in place of butterscotch
and garnish with chopped frozen strawberries or semi-sweet chocolate
chips)
Yields
8 Servings