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James Carrier Photo by: James Carrier

Toffee Crunch Cake

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

Sunset JUNE 2003

  • Yield: Makes 12 to 16 servings

Ingredients

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

Amount per serving
  • Calories: 665
  • Calories from fat: 60%
  • Protein: 7.8g
  • Fat: 44g
  • Saturated fat: 18g
  • Carbohydrate: 64g
  • Fiber: 2g
  • Sodium: 352mg
  • Cholesterol: 109mg
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Toffee Crunch Cake Recipe

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