Chocolate Toffee Cake

I found this recipe in an old Taste of Home magazine and thought it sounded good.  It was!

Ingredients:

Filling:

  • 1 package (8 oz.) milk chocolate English toffee bits
  • 1 cup (6 oz.) semisweet chocolate chips
  • 2 tablespoons brown sugar

Cake:

  • 1 cup butter, softened (margarine is fine, too)
  • 1-1/4 cups packed brown sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1-1/2 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1-1/4 cups buttermilk (or 1-1/4 cups milk with 1-1/4 tsp. vinegar or lemon juice)

Caramel Icing:

  • ¼ cup butter, cubed (margarine is fine, too)
  • 2 teaspoon all-purpose flour
  • 1 can (5 oz.) evaporated milk
  • 1 cup packed brown sugar

Directions:

Combine the toffee bits, chips and brown sugar; set aside.

In a large bowl, cream butter and brown sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition (mixture will appear curdled).  Beat in vanilla.  Combine the flour, baking powder, salt, and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition.

Pour a third of the batter into a greased and floured 10-inch fluted tube pan.  Sprinkle with a third of toffee mixture.  Repeat layers twice.  Bake at 350 for 55-65 minutes or until a toothpick inserted near center comes out clean.

Cool for 10 minutes before removing from pan to wire rack to cool completely.  For icing, in a small saucepan, melt butter.  Stir in flour until smooth; gradually add evaporated milk and brown sugar.  Bring to a boil; cook and stir for 4-5 minutes or until thickened.  Cool.  Drizzle over cake.

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