Chocolate Toffee Cake
courtesy of Penny McNeill// Kitchener, ON
1 pk milk chocolate English toffee bits
1 cup semisweet chocolate chips (I used large 60% cocoa)
2 TBL brown sugar
Combine in a bowl and set aside
1 cup butter, softened
1 1/4 cup packed brown sugar
1 tsp vanilla extract
3 cups AP flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 1/4 cups buttermilk
1/4 cup butter, cubed
2tsp AP flour
1 5oz can evaporated milk
1 cup packed brown sugar
In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well with each addition (mixture will appear curdled) Beat in vanilla. Combine 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 the greased and floured 10" fluted tube pan. Sprinkle with a third of the toffee mixture you set aside at the beginning. Repeat layers twice.
Bake at 350〫for 55-65 minutes or until a toothpick inserted into the middle comes out clean
Cool for 10 minutes then remove from pan and transfer to a wire rack until completely cooled.
Melt butter in a small saucepan. 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 and drizzle over cake.