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Toffee Crunch Cake

James Carrier
Yield 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.


Nutrition 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

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.