Toffee Chocolate Cake

1 (6 ounce) package semisweet chocolate chips
2/3 cup sour cream
1 (11 ounce) ready-to-serve pound cake
2 (1 1/8 ounce) English toffee candy bars, chopped

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.