Chocolate Toffee Cake
Ingredients
1 pkg. (8 oz.) milk chocolate English toffee bits
1 cup (6 oz.) semisweet chocolate chips
2 Tbsp. brown sugar
CAKE:
1 cup butter, softened
1-1/4 cups packed brown sugar
4 eggs
1 tsp. vanilla extract
3 cups all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1-1/4 cups buttermilk
CARAMEL ICING:
1/4 cup butter, cubed
2 tsp. all-purpose flour
1 can (5 oz.) evaporatedmilk
1 cup packed brown sugar
Directions
1. Combine the toffee bits, chips, and brown sugar; set aside.
2. 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.
3. Pour a third of the batter into a greased and floured 10-in. fluted tube pan. Sprinkle with a third of toffee mixture. Repeat layers twice.
4. Bake at 350-degrees for 55-65 minutes or until a toothpick inserted near center comes out clean.
5. Cool for 10 minutes before removing from pan to wire rack to cool completely.
6. For icing, in a small saucepan, meltbutter. 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.
Notes
I made this cake for Scott's 28th birthday. I didn't have a fluted tube pan so I just used a bundt pan and it came out great. Not as pretty as one might have hoped for but delicious and shapely. My favorite part of this was the icing. It's caramel-y and chewy and delicious. I thought the cake was a little too sweet, but that's probably because I had not been eating much sugar recently. I wanted to try again without the chocolate chips (keeping the amazing toffee bits) but Scott said it was perfect the way it was.
Source
Taste of Home, December & January 2010, pg. 46
1 pkg. (8 oz.) milk chocolate English toffee bits
1 cup (6 oz.) semisweet chocolate chips
2 Tbsp. brown sugar
CAKE:
1 cup butter, softened
1-1/4 cups packed brown sugar
4 eggs
1 tsp. vanilla extract
3 cups all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1-1/4 cups buttermilk
CARAMEL ICING:
1/4 cup butter, cubed
2 tsp. all-purpose flour
1 can (5 oz.) evaporatedmilk
1 cup packed brown sugar
Directions
1. Combine the toffee bits, chips, and brown sugar; set aside.
2. 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.
3. Pour a third of the batter into a greased and floured 10-in. fluted tube pan. Sprinkle with a third of toffee mixture. Repeat layers twice.
4. Bake at 350-degrees for 55-65 minutes or until a toothpick inserted near center comes out clean.
5. Cool for 10 minutes before removing from pan to wire rack to cool completely.
6. For icing, in a small saucepan, meltbutter. 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.
Notes
I made this cake for Scott's 28th birthday. I didn't have a fluted tube pan so I just used a bundt pan and it came out great. Not as pretty as one might have hoped for but delicious and shapely. My favorite part of this was the icing. It's caramel-y and chewy and delicious. I thought the cake was a little too sweet, but that's probably because I had not been eating much sugar recently. I wanted to try again without the chocolate chips (keeping the amazing toffee bits) but Scott said it was perfect the way it was.
Source
Taste of Home, December & January 2010, pg. 46
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