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
It is quite possible to trace the history of recipes back into history, at least as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, these, ancient cookbooks were just primitive pictorial instructions for preparing meals.
In fact, the most ancient recipe discovered so far, according to experts in ancient history are a few stone tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. Later on, we find some books dating from the 14th Century ; a book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, they are unconnected to the indian food that appears on menues today, but rather recipes for the types of meals served to the rich and powerful of those days. Later on in the 1400s, people returning from the crusades brought back a variety of spices and herbs from middle-east cuisine, such as basil and coriander. These new spices and herbs was responsible for a torrent in recipe manuscripts, some of which are now in private collections. For the next few years, the powerful and rich houses strove to serve the most exotic banquets, and because of this cooks and their recipe collections increased in prestige. Even so, it was during the nineteenth century that haute cuisine and recipe publications became really popular. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, testing, and writing down popular recipes of the day. By the advent of the twentieth century, cook books were greatly in demand mostly due to higher levels of literacy, people having more free time and a general increase in wealth. The introduction of the TV gave us TV chefs and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Ann Fowler's Toffee Crunch Cake recipe.
