Saturday, January 9, 2010

Chocolate Toffee Cake

If you get the TOH magazine then you will have seen this cake. It won 3rd prize in their cake competition and it looked so good that I just had to make it for my family. I didn't change anything and Penny gets full credit for this wonderful cake. It would be perfect with coffee or a big glass of milk. I wanted to help pass on this beautiful, flavorful and easy to make cake.

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
4 eggs
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

Caramel Icing
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.

For Icing:
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.

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Stephanie said...

Stopping by from MBC love the recipe, I love to cook and can't ever get enough of the sweets.

KimberlyQ said...

Hi Stephanie, thanks for dropping by. Doesn't this look wonderful?


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