MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Ann Fowler’s Toffee Crunch Cake
  Categories: Cakes, Cyberealm
       Yield: 8 servings
       1 pk Sara Lee Pound Cake, frozen
       2 c  Heavy cream
     3/4 c  Butterscotch syrup
       3    1/4 oz. chocolate covered
            Toffee candy bars, chopped
   1.  Cut pound cake horizontally into 3 equal-sized layers; set aside.
   2.  In a chilled large deep bowl, beat the cream with chilled beaters
   until stiff peaks form. Gradually add the butterscotch syrup, folding
   3.  Place the first cake layer on a serving plate. Liberally frost
   with whipped cream mixture. Sprinkle layer with 1/3 of the candy
   bars. Arrange second layer and repeat process. Top with the third
   layer and frost top and sides of cake with remaining whipped cream.
   Drizzle more butterscotch syrup over cake, and top with remaining
   candy bars. Chill in refrigerator for at least 3 hours before serving.
   (Variation:  Use strawberry or chocolate syrup in place of
   butterscotch and garnish with chopped frozen strawberries or
   semi-sweet chocolate chips)
   From:  America’s Favorite Desserts Cookbook, Sara Lee  1992
          Ann Fowler, Watertown, NY