Toffee Crunch Cake

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


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2 cups finely crushed toffee candy (such as Heath Bars; about 12 oz. total)
About 1/2 cup toasted almonds


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.

Created date

March 2004

Nutritional Information

Calories 665
Caloriesfromfat 60 %
Protein 7.8 g
Fat 44 g
Satfat 18 g
Carbohydrate 64 g
Fiber 2 g
Sodium 352 mg
Cholesterol 109 mg