NORTH POLE TOFFEE CAKE
1 (20-ounce) package chocolate cake mix
1 (12-ounce) carton frozen whipped topping, thawed
1/3 cup chocolate syrup, optional
7 toffee bars (Heath or Skor), crushed*
Grease and flour two (9-inch) round cake pans.
Prepare and bake cake according to package directions. Cool on wire rack.
Carefully cut each layer horizontally to make 2 layers.
In a bowl mix whipped topping with chocolate syrup and 6 crushed toffee bars.
Place one layer of cake on serving plate and spread with chocolate mixture. Repeat with remaining 2 layers. (You have one layer left over.) Frost sides and top of cake. Sprinkle remaining crushed bars on top of cake.
*1 cup peppermint candies or candy canes, finely crushed, may be substituted for candy bars. Omit chocolate syrup.
Yield: 12-14 servings
Source: Lion House Christmas
1 (20-ounce) package chocolate cake mix
1 (12-ounce) carton frozen whipped topping, thawed
1/3 cup chocolate syrup, optional
7 toffee bars (Heath or Skor), crushed*
Grease and flour two (9-inch) round cake pans.
Prepare and bake cake according to package directions. Cool on wire rack.
Carefully cut each layer horizontally to make 2 layers.
In a bowl mix whipped topping with chocolate syrup and 6 crushed toffee bars.
Place one layer of cake on serving plate and spread with chocolate mixture. Repeat with remaining 2 layers. (You have one layer left over.) Frost sides and top of cake. Sprinkle remaining crushed bars on top of cake.
*1 cup peppermint candies or candy canes, finely crushed, may be substituted for candy bars. Omit chocolate syrup.
Yield: 12-14 servings
Source: Lion House Christmas
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