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

for www.tastofhome.com

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

Cake

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.