Toffee Cake Enstroms Style Food

HEATH TOFFEE CHOCOLATE TRIFLE

Steps:

• Follow the instructions on the box to prepare the cake mix and chocolate pudding.
• Crumble the cake witha fork until you get smaller pieces and let the cake cool for 30 minutes.
• In a large glass bowl, layer - cake, chocolate pudding and whipped topping until you get to the top.
• The top layer is whipped topping with a garnish of Heath Toffee Bits.
• Serve immediately or chill in the refrigerator for up to one day and serve.
• * I recommend layering in a glass bowl to show off both the layers of this dessert and the garnish of the Heath Toffee Bits.

CHOCOLATE TOFFEE TRIFLE

Steps:

• Bake the cake in a 13 by 9-inch baking pan according to the package's directions. Pour pudding into a bowl and add milk and Kahlua; mix well. Leave Heath bars in wrappers and pound with a hammer to crush.
• In a very large pretty Trifle dish or glass bowl, layer in this order:
• 1/2 the cake cubes
• 1/2 the pudding mixture
• 1/2 the whipped cream
• 1/2 the Heath bars
• Repeat layers. Cover with plastic wrap and refrigerate overnight.

TOFFEE CAKE, ENSTROM'S STYLE

Steps:

• First: Preheat the oven to 350 degrees Grease and flour a 10 inch cake pan. Cream the sugars and butter in large mixing bowl. Next, whip the egg and add to the cream mixture. Slowly add the buttermilk. Beat in the vanilla, flour and baking soda. Next: Chop the Enstrom's Almond Toffee until crumbled. Do the same with the nuts. Pour cake batter into the cake pan. Sprinkle the Enstrom's Almond Toffee and the nuts over the top. Bake in oven for 45 minutes, or until a wooden tooth pick inserted in the center comes out clean. Cool on a wire rack. Frost with Chocolate Icing and decorate with slivered almonds and chopped Enstrom's Almond Toffee. Stand back or you might be stampeded, it's a real crowd pleaser.

ENGLISH TOFFEE CAKE

Steps:

• Bake cake as directed, in 2 9-inch layer pans. Cool completely, then slice cakes in half so you have 4 rounds.
• Pour Kahlúa into a glass measuring cup; sprinkle with gelatin.
• Let soak 5 minutes, then heat in microwave for 20 seconds, or until warm to the touch so gelatin will dissolve when stirred.
• Beat whipping cream; gradually add sugar until soft peaks form.
• Fold in the dissolved gelatin mixture.
• Lay cake rounds on counter. Evenly divide whipped cream on each cake, leaving sides bare.
• Sprinkle each layer with chopped bars.
• Stack cakes. Refrigerate at least 2 hours uncovered, to allow gelatin to set.