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Рецепт Ann Fowler's Toffee Crunch Cake

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Порций: 8

Ингредиенты

Cost per serving $0.49 view details
  • 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

Инструкции

  1. 1. Cut lb. cake horizontally into 3 equal-sized layers; set aside.
  2. 2. In a chilled large deep bowl, beat the cream with chilled beaters till stiff peaks form. Gradually add in the butterscotch syrup, folding gently.
  3. 3. 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.
  4. Drizzle more butterscotch syrup over cake, and top with remaining candy bars. Refrigeratein refrigerator for at least 3 hrs before serving.
  5. (Variation: Use strawberry or possibly chocolate syrup in place of butterscotch and garnish with minced frzn strawberries or possibly semi-sweet chocolate chips)

Nutrition Facts

Amount Per Serving %DV
Serving Size 30g
Recipe makes 8 servings
Calories 104  
Calories from Fat 98 94%
Total Fat 11.1g 14%
Saturated Fat 6.91g 28%
Trans Fat 0.0g  
Cholesterol 41mg 14%
Sodium 11mg 0%
Potassium 23mg 1%
Total Carbs 0.84g 0%
Dietary Fiber 0.0g 0%
Sugars 0.03g 0%
Protein 0.61g 1%
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