Chocolate Toffee Bundt Cake Food

CHOCOLATE TOFFEE BUNDT CAKE

Steps:

• Preheat oven to 325 degrees F. Grease bundt pan and set aside. Place cocoa in bowl and slowly add the boiling water, whisking until smooth. Set aside to cool. In large bowl, whisk together sour cream and vanilla. Then mix in the cooled cocoa mixture. In medium bowl, whisk together flour, baking soda and baking powder. In the bowl of an electric mixer cream the softened butter and sugar until light. Add eggs one at a time, beating well after each. On low speed, add the flour mixture alternately with the sour cream mixture. Beat until glossy. Pour into prepared pan and bake for about 50 minutes, or until a toothpick comes out clean. Allow to cool completely on a wire rack. for the chocolate icing: Put the chopped chocolate in a large bowl and set aside. Combine the cream, butter, cocoa and corn syrup in a large saucepan over medium heat. Bring to a simmer, then remove from heat. Pour the heated cocoa mixture over the chopped chocolate and let sit for 2 minutes, then whisk until melted and smooth. Add the vanilla and almond extracts and whisk to blend. Pour over cooled cake then sprinkle with chopped toffee.

TOFFEE CRUNCH CHOCOLATE BUNDT CAKE

Steps:

• Preheat oven to 350°. In a large bowl, mix together the cake mix, yogurt, eggs, ½ cup warm water, pudding mix and ½ cup oil.
• Using a hand mixer (or stand mixer), beat the ingredients until combined, 1-2 minutes, until fluffy. Gently fold in the chocolate chips.
• Prepare a bundt pan with cooking spray, and lightly dust with flour. Pour mixture into the bundt pan. Bake in preheated oven, 35 to 40 minutes, until a toothpick inserted in center of cake comes out clean.
• Remove cake from oven, and cool for 10 minutes. Carefully transfer cake from pan to wire rack; cool an additional 1 hour.
• For frosting, combine brown sugar, butter and milk in a large saucepan. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in vanilla extract and cocoa powder. Cool to lukewarm.
• Gradually beat in confectioners' sugar, and right away, drizzle over the cake. Add chopped toffee on top!

CHOCOLATE COFFEE BUNDT CAKE

Steps:

• COMBINE in a large mixer bowl cake mix, pudding mix, eggs, water, liqueur and cinnamon; Beat on medium speed for 2 minutes; Stir in chocolate chips; Spread batter evenly in prepared 10 inch bundt pan, greased and floured.
• BAKE for 50 to 55 minutes; Cool 20 minutes on wire rack, then remove from pan and cool completely on rack set over waxed paper.
• COMBINE in a small saucepan granulated sugar, butter and coffee; Bring to a boil over medium heat, stirring to dissolve sugar, then boil 3 minutes; Remove from heat, stir in liqueur; Let cool.
• POKE holes over surface of warm cake with fork and brush half of glaze over cake, letting it soak in for about 1o minutes; Brush remaining glaze over cake; Cool completely; Dust with confectioner’s sugar.

CHOCOLATE TOFFEE CAKE

Steps:

• Combine the toffee bits, chips and brown sugar; set aside., 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., Pour a third of the batter into a greased and floured 10-in. fluted tube pan. Sprinkle with a third of the toffee mixture. Repeat layers twice. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean., Cool for 10 minutes before removing from pan to wire rack to cool completely. For icing, in a small saucepan, melt butter. 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.

KITCHEN SINK CHOCOLATE BUNDT CAKE...

Steps:

• Preheat oven to 350 degrees F. Coat a 12-cup Bundt pan with flour-added cooking spray.
• In a medium sized mixing bowl, sift together flour, cocoa powder, baking powder and salt.
• In a large mixing bowl, using a mixer on medium speed, beat together butter and sugar until creamy, about 1-2 minutes. Beat in eggs and vanilla, until combined, about 1 minute. Reduce mixer speed to low, and beat in flour mixture, alternating with buttermilk. Continue to beat for 1-2 minutes, or until ingredients are well combined; stir in 1 cup chocolate chips, peanut butter chips and toffee bits until combined.
• Pour batter into prepared pan, and shake/tap a few times, to allow batter to settle into all of the creases. Bake at 350 degrees F. for 55-60 minutes, or until a wooden skewer inserted into cake comes out with moist crumbs attached.
• Cool for 10 minutes on a wire rack; run a knife around the edges of pan, and invert cake onto platter; cool for 45 minutes.
• Bring cream to a boil, in a small saucepan, over medium heat. Reduce heat to low, and stir in the additional 3/4 cup chocolate chips, until melted and smooth; drizzle evenly over cake and spread with a knife.
• Sprinkle and pack pretzel pieces, cookie pieces, and peanuts onto top and sides of cake; drizzle with caramel sauce.

TOFFEE BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt® pan.
• Mix cake mix, pudding mix, vegetable oil, sugar, water, and eggs together in a large mixing bowl until smooth. Fold in sour cream; batter will be very thick.
• Pour 1/2 of the batter into the prepared pan. Sprinkle 1/2 of the toffee bits over the top, being careful to keep them away from the sides of the pan. Pour remaining batter over top, then sprinkle with remaining toffee bits.
• Bake in the preheated oven until a skewer inserted in the center comes out clean, about 55 minutes.
• Cool on the pan for 5 minutes, then invert onto a serving plate and let cool for about 25 more minutes.
• Sift powdered sugar over the cooled cake.