Receta Ann Fowler's Toffee Crunch Cake
Ingredientes
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Direcciones
- Cut lb. cake horizontally into 3 equal-sized layers; set aside.
- In a chilled large deep bowl, beat the cream with chilled beaters till stiff peaks form. Gradually add in the butterscotch syrup, folding gently.
- Place the first cake layer on a serving plate. Liberally frost with whipped cream mix. 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. Refrigeratein refrigerator for at least 3 hrs before serving.
- (Variation: Use strawberry or possibly chocolate syrup in place of butterscotch and garnish with minced frzn strawberries or possibly semi-sweet chocolate chips)