Toffee and coarsely chopped almonds put the crunch in this chocolate cake recipe. The four layers make for an impressive presentation.
Sunset JUNE 2003
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.
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