Toffee Crunch Cake

Yield: Makes 12 to 16 servings

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

Preparation

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.

Nutritional Information

Calories:

665 (60% from fat)

Protein:

7.8g

Fat:

44g (sat 18)

Carbohydrate:

64g

Fiber:

2g

Sodium:

352mg

Cholesterol:

109mg