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If time is limited, purchase pound cake from a bakery or food store to make assembling this cake even easier. Any hard chocolate-covered toffee candy can be used in place of the Almond Roca or Heath bars.
This recipe serves: 10

Ingredients:
butter pound cake, homemade or store bought
sour cream fudge frosting flavored with mocha
1/2 cup almond roca coffee candy or heath bars
Cooking Instructions: Using a long serrated knife, cut the pound cake horizontally into 4 layers. Place the bottom cake layer cut side up on a plate.
Spread 1/4 cup of the frosting over the layer. Sprinkle with 2 tablespoons of the chopped toffee. Spread the underside of the second cake layer with 1 tablespoon of the frosting and place frosting side down atop the toffee covered layer.
Spread 1/4 cup of the frosting over the second cake layer. Sprinkle with 2 tablespoons of the toffee.
Spread the underside of the third cake layer with 1 tablespoon frosting and again place frosting side down atop the toffee covered layer.
Spread 1/4 cup of the frosting over the third cake layer. Sprinkle with 2 tablespoons of the toffee.
Now spread the underside of the fourth cake layer with 1 tablespoon frosting and place frosted side down atop the cake. Spread the remaining frosting over the top and sides of the cake. Sprinkle the top edges of the cake with the remaining 3 tablespoons chopped toffee. Let stand until the frosting sets sligtly about 1 hour. Serve immediately, or cover with cake dome and store at room temperature.