Categories: Cakes, Cyberealm 
      Yield: 8 servings 
  
      1 pk Sara Lee Pound Cake, frozen 
      2 c  Heavy cream 
    3/4 c  Butterscotch syrup 
      3    1/4 oz. chocolate covered 
           Toffee candy bars, chopped 
  
  1.  Cut pound cake horizontally into 3 equal-sized layers; set aside. 
   
  2.  In a chilled large deep bowl, beat the cream with chilled beaters 
  until stiff peaks form. Gradually add the butterscotch syrup, folding 
  gently. 
   
  3.  Place the first cake layer on a serving plate. Liberally frost 
  with whipped cream mixture. Sprinkle layer with 1/3 of the candy 
  bars. Arrange second layer and repeat process. Top with the third 
  layer and frost top and sides of cake with remaining whipped cream. 
  Drizzle more butterscotch syrup over cake, and top with remaining 
  candy bars. Chill in refrigerator for at least 3 hours before serving. 
   
  (Variation:  Use strawberry or chocolate syrup in place of 
  butterscotch and garnish with chopped frozen strawberries or 
  semi-sweet chocolate chips) 
   
  From:  America's Favorite Desserts Cookbook, Sara Lee  1992 
         Ann Fowler, Watertown, NY