Toffee Crunch Cake

Toffee Crunch Cake Recipe
James Carrier
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