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Add a photoServings: 8
Ingredients
- 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
Directions
- 1. Cut lb. cake horizontally into 3 equal-sized layers; set aside.
- 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. 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)
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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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