1 package sara lee pound cake, frozen
2 cup heavy cream
3/4 cup butterscotch syrup
3 1/4 oz. chocolate covered
1 toffee candy bars, chopped
Directions
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
gently.
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
Servings: 8 servings
Ann Fowler's Toffee Crunch Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Candy; Dessert
The History of Recipes
We can track the history of meal recipes way back into antiquity, in truth as far back as the early Egyptians, and maybe further still. However, mostly, these early records were just primitive hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the oldest recipe found, according to academics is a collection of stone tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated and blissful. During Roman times around 25BC a roman called Apicius wrote some documents detailing recipes prepared by the Romans. In his works, Apicius tells us how the roman meals were separated into hors d`oeuvre, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the cooks of Roman times made use of many different aromatic flavours, including a few that are still present in modern kitchens for example thyme, mint and asafoetida. As our culinary historical trip moves on a few more years we find a couple of cookery books which date from the 1300s : a cookery book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, these are not about the indian curry that is served today, but rather recipes for the types of food enjoyed by the rich and powerful of that time. In the fifteenth century, people returning from the crusades brought back a variety of spices and herbs from the Middle-East, such as coriander, parsley, basil and rosemary. The introduction of these new herbs and spices prompted an increase in books on cookery, the majority of which are now in private libraries. During the succeeding few hundred years, the powerful and wealthy houses competed to lay on the most exotic meals, and as a result cooks and their collection of recipes were at a premium. Even so, it wasn`t until the nineteenth century that cookery and cookery books rose to prominence. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to assembling, trying out, and recording the recipes of their peers. By the arrival of the 1900s, cook books are highly popular mostly due to increased literacy, more spare time and having more disposable income. Like it or not, the introduction of television gave us TV cooks and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Ann Fowler's Toffee Crunch Cake recipe.
