1. Cut pound cake horizontally into 3 equal-sized layers; set by.

2. In a chilled large deep stadium, beat the cream with chilled beaters
until stiff peaks shape. Gradually add the butterscotch syrup, folding
softly.

3. Place the first cake layer on a serving shell. Liberally frost
with whipped cream assortment. Sprinkle layer with 1/3 of the candy
bars. Arrange second layer and repeat treat. Top with the third
layer and frost top and sides of cake with remaining whipped ointment.
Drizzle more butterscotch syrup over coat, and top with remaining
candy bars. Chill in refrigerator for leastwise 3 hours before serving.

(Version: Use strawberry or chocolate syrup in place of
butterscotch and garnish with chopped frozen strawberries or
semi-sweet chocolate fries)