6 oz Semisweet chocolate chips
2/3 c Sour cream
11 oz Ready-to-serve pound cake
2 English toffee bars; chopped
1 3/4 oz Each
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. —–