Ingredients
Double-layer
chocolate cake
2
cups finely crushed toffee candy (such as Heath Bars; about 12 oz. total)
About 1/2 cup toasted almonds
Directions
2.
Split the layers of the double-layer chocolate cake, making four. Fold toffee candy into 2 cups caramel crème fraîche; spread a third of the mixture on each of the first three cake layers. Frost the outside of the cake with remaining caramel crème fraîche; sprinkle top with almonds.
3.
Nutritional Information
Columbus Restaurants
