TOFFEE BUTTER CRUNCH CAKE
Make and share this Toffee Butter Crunch Cake recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 50m
Yield 1 9inch square pan
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- Grease and flour a 9" square baking pan.
- In a bowl, beat together the coffee, 3/4 cup brown sugar, 6 tbsp butter and 1 egg until smooth.
- Add the milk, 1-1/4 cups flour, vanilla, baking powder and salt; beat 1 minute to blend well.
- Pour into prepared pan.
- In another bowl, mix together the 1/3 cup brown sugar, 2 tbsp flour, and 1 tbsp butter with cool fingertips, until crumbly.
- Mix in toffee chips.
- Sprinkle evenly over cake batter.
- Bake 35 minutes, or until cake tests done.
- Cool on wire rack.
GOOEY TOFFEE BUTTER CAKE
This wonderful cake is very, very rich and a little goes a long way. This yummy cake recipe is courtesy Paula Deen.
Provided by Barb G.
Categories Dessert
Time 1h15m
Yield 20-24 squares
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F; lightly grease a 13 by 9 by-2-inch baking pan.
- For the cake: In the bowl of an electric mixer, combine the cake mix, egg, and butter and mix well; pat into the bottom of prepared pan and set aside.
- For the filling: Still using an electric mixer, beat the cream cheese until smooth; beat in the eggs and vanilla; dump in confectioners' sugar and beat well.
- Reduce the speed and slowly pour in butter, mix well; Fold in toffee bits.
- Pour filling onto cake mixture and spread evenly; bake for 40 to 50 minutes; Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary; you want the center to be a little GOOEY, so don't bake it past that point!
- Remove from oven and allow to cool completely, cut into squares--Enjoy.
TOFFEE POUND CAKE
This is sooo good with coffee, vanilla, caramel, or butter pecan ice cream if you eat it for dessert. If you eat it for breakfast, toast it and dot with butter--yummy:) *Prep time includes cooling time.*
Provided by JamesDeansGirl
Categories Dessert
Time 4h
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Prheat oven to 325*F.
- Grease and flour a 9x5" loaf pan.
- In a large bowl, cream together the butter and both sugars until light and fluffy, using an electric mixer on medium speed.
- Add the eggs, one at a time, blending well after each addition.
- Add the vanilla; blend well.
- Combine the flour, baking powder, and salt; add to the creamed mixture on low speed.
- Beat just until smooth.
- Stir in the toffee bits.
- Sread batter evenly in the prepared pan; bake for 60-70 minutes, or until a toothpick tests done.
- Cool for 10 minutes in the pan on a wire rack; invert, and cool completely.
- Dust with powdered sugar and sprinkle additional toffee bits on top, if desired.
Nutrition Facts : Calories 311, Fat 17.6, SaturatedFat 10.4, Cholesterol 128.8, Sodium 254.2, Carbohydrate 33.5, Fiber 0.6, Sugar 17.5, Protein 4.9
BUTTERCRUNCH TOFFEE
Fill up a tray or tin with this traditional candy topped with chocolate and nuts. It really says "Christmas" in a yummy way.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 1 pound.
Number Of Ingredients 7
Steps:
- Line a 13-in. x 9-in. baking pan with foil; grease the foil with 1-1/2 teaspoons butter. Sprinkle 1 cup pecans into prepared pan; set aside., In a small heavy saucepan, combine the brown sugar, water and the remaining butter. Bring to a boil over medium heat, stirring constantly. Cook without stirring until a candy thermometer reads 290° (soft-crack stage). Remove from the heat; stir in vanilla and baking soda. Pour into prepared pan (do not scrape sides of saucepan). , Sprinkle with chocolate; spread with a knife when melted. Sprinkle with the remaining pecans. Let stand until set, about 1 hour. Break into pieces.
Nutrition Facts : Calories 266 calories, Fat 19g fat (7g saturated fat), Cholesterol 16mg cholesterol, Sodium 69mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 3g fiber), Protein 4g protein.
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