Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 6 ounces | Pkg semisweet chocolate chip |
| ⅔ cup | Sour cream |
| 11 ounces | Ready-to-serve pound cake |
| 2 \N | English Toffee Candy Bars chpd 1 1/8oz ea |
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.
Submitted By MICHELLE BRUCE On 03-22-95