Toffee Crunch Cake

Toffee Crunch Cake
James Carrier
Yields Makes 12 to 16 servings
Toffee and coarsely chopped almonds put the crunch in this chocolate cake recipe. The four layers make for an impressive presentation.

Ingredients

  Double-layer chocolate cake
 2 cups finely crushed toffee candy (such as Heath Bars; about 12 oz. total)
  Caramel crème fraîche
  About 1/2 cup toasted almonds
Nutrition Facts

Servings 0

Amount Per Serving
Calories 665Calories from Fat 60
% Daily Value *
Total Fat 44g68%
Saturated Fat 18g90%
Cholesterol 109mg37%
Sodium 352mg15%
Total Carbohydrate 64g22%
Dietary Fiber 2g8%
Protein 7.8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

1

Split the layers of the double-layer chocolate cake, making four. Fold toffee candy into 2 cups caramel crème fraîche; spread a third of the mixture on each of the first three cake layers. Frost the outside of the cake with remaining caramel crème fraîche; sprinkle top with almonds.

Ingredients

  Double-layer chocolate cake
 2 cups finely crushed toffee candy (such as Heath Bars; about 12 oz. total)
  Caramel crème fraîche
  About 1/2 cup toasted almonds

Directions

1

Split the layers of the double-layer chocolate cake, making four. Fold toffee candy into 2 cups caramel crème fraîche; spread a third of the mixture on each of the first three cake layers. Frost the outside of the cake with remaining caramel crème fraîche; sprinkle top with almonds.

Toffee Crunch Cake
IngredientsDirections

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