Ingredients
- 11 ready-to-serve cake
- 2 english toffee bars
- 170 gr semisweet chocolate chips
- 160 ml sour cream
In small saucepan, over low heat, heat chocolate until melted, stirring often. Remove from heat; stir in sour cream until smooth. Cut pound cake horizontally in half. Place 1 cake layer on serving plate; spread with one-third frosting; sprinkle with one-third chopped candy. Top with second layer; frost cake with remaining frosting. Sprinkle top with remaining candy. ----
