Layered Toffee Cake Food

LAYERED TOFFEE CAKE

Steps:

• In a mixing bowl, beat cream just until it begins to thicken.
• Gradually add the ice cream topping and vanilla, beating until soft peaks form.
• Cut cake horizontally into three layers.
• Place the bottom layer on a serving plate; spread with 1 cup of the frosting mixture and sprinkle 1/2 cup of the chopped candy bars.
• Repeat.
• Place the top layer on the cake; frost the tops AND sides of the cake with the remaining cream mixture.
• Sprinkle with remaining candy bar.
• Refrigerate until served.

CHOCOLATE-TOFFEE CRUNCH LAYER CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray.
• In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups batter in each pan. Spread evenly.
• Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
• Meanwhile, in small microwavable bowl, microwave 1/3 cup chocolate chips uncovered on High 30 seconds; stir. Continue to microwave in 15-second increments, stirring after each, until chips can be stirred smooth. Add almonds to bowl; stir until almonds are coated evenly with chocolate. Spread on waxed paper-lined cookie sheet. Refrigerate at least 30 minutes until chocolate is firm.
• Break chocolate-coated nuts into large pieces, and place in bowl of food processor. Cover and process until coarsely chopped. Place in small bowl; stir in toffee bits. Set aside.
• In small microwavable bowl, microwave 3/4 cup chocolate chips uncovered on High 60 seconds; stir halfway through. Continue to microwave in 15-second increments until chips can be stirred smooth; cool 10 minutes. In large bowl, beat butter and melted chocolate with electric mixer on medium speed until blended. On low speed, beat in powdered sugar, milk and vanilla, scraping side of bowl occasionally, until smooth and creamy.
• Place one cake layer on serving plate. Spread 2/3 cup of the frosting on top; sprinkle 2 tablespoons of the toffee bits crunch over top of frosting. Top with second cake layer. Spread 2/3 cup frosting on top; sprinkle 2 tablespoons of the toffee bits crunch over top of frosting; top with third cake layer. Fit decorating bag with medium star piping tip; fill with 3/4 cup of the frosting. Set aside.
• Frost sides with thin layer of frosting so sides are covered but cake still shows through. Spread remaining frosting on top. Using decorating bag, pipe stars on top edge of cake. Fill center with remaining toffee bits crunch. Refrigerate cake 30 minutes. If refrigerating cake longer than 30 minutes, let cake stand 10 minutes at room temperature before cutting. Store loosely covered in refrigerator.

LAYERED TOFFEE CAKE

Steps:

• In a mixing bowl, beat cream just until it begins to thicken. Gradually add the ice cream topping and vanilla; beating until soft peaks form. Cut cake horizontally into 3 layers.
• Place the bottom layer on a serving plate; spread with 1 cups cream mixture and sprinkle with 1/2 cup candy bar. Repeat. Place layer on top of cake; frost top and sides with remaining cream mixture and sprinkle with remaining candy bar.
• Store in fridge till ready to serve and also store leftovers in fridge.

TOFFEE COFFEE CAKE

Steps:

• In a mixing bowl, blend butter, sugars and flour; set aside 1/2 cup. To the remaining butter mixture, add buttermilk, egg, baking soda and vanilla; mix well. Pour into a greased and floured 13x9-in. baking pan. Combine chopped candy and pecans with the reserved butter mixture; sprinkle over coffee cake. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

CHOCOLATE AND TOFFEE LAYER CAKE

Steps:

• CAKE: Prepare cake mix as directed, adding 1 cup sour cream to batter before mixing.
• Pour into two round cake pans and bake as directed on box. Cool layers thoroughly.
• (For frosting: Place a mixing bowl and beater into the refrigerator ahead of time to better whip the cream.).
• Slice each cake layer in half horizontally. (I find this easier if I completely freeze the layers beforehand, then use a very sharp serrated knife!) You now have 4 cake layers. Set aside.
• FROSTING: Using your cold mixing bowl, blend together whipping cream, powdered sugar, and vanilla. (you can taste this mixture and decide if you want to add more sugar.).
• Beat at high speed for several minutes, until you achieve "Cool Whip" consistency. (Don't over beat; it will get too thick.).
• Gently fold in the toffee bits.
• Frost the cake! Mmmmm -- .

LAYERED TOFFEE CAKE

Steps:

• In a bowl, beat cream just until it begins to thicken. Gradually add the ice cream topping and vanilla, beating until soft peaks form. Cut cake horizontally into three layers. Place the bottom layer on a serving plate; spread with 1 cup cream mixture and sprinkle with 1/2 cup candy bar. Repeat. Place top layer on cake; frost top and sides with remaining cream mixture and sprinkle with the remaining candy bar. Store in the refrigerator.