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Chocolate-Toffee Torte |
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Serves: 6
Print this Recipe
Prep: 10 min
You probably have most of the ingredients for this quick and easy dessert on hand in your refrigerator or freezer. To get cracking on this cake, freeze the candy bars for easier crushing or chopping.
1/2 cup soft cream cheese
2 tablespoons powdered sugar
1 tablespoon Amaretto or 1/8 teaspoon almond extract
1 bar (1.4 ounces) chocolate-covered toffee candy bars
6 slices (about 1/4 inch each) frozen pound cake, thawed
1/4 cup hot fudge ice cream topping
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1. Mix cream cheese, powdered sugar and Amaretto. Place candy bar in small plastic bag; seal bag. Coarsely crush candy with rolling pin.
2. Spread cream cheese mixture over 4 of the cake slices. Reserve 1 teaspoon of the crushed candy. Sprinkle remaining candy over cream cheese. For each serving, stack 2 of the cream cheese-topped cake slices.
Top each stack with 1 of the remaining cake slices. Top each stack with a dollop of ice-cream topping, spreading it slightly. Sprinkle with reserved candy.
1 Serving: Calories 520 (Calories from Fat 270); Fat 30g (Saturated 17g); Cholesterol 80mg; Sodium 320mg; Carbohydrate 57g (Dietary Fiber 2g); Protein 7g % Daily Value: Vitamin A 16%; Vitamin C 0%; Calcium 10%; Iron 8% Diet Exchanges: Not Recommended
From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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