Toffee Pound Cake Food

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.

STICKY TOFFEE PUDDING CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray a bundt pan with a nonstick cooking spray.
• Put the dates in a medium bowl, pour the boiling water over them and let sit 10 minutes.
• In a large bowl, beat the granulated sugar, butter and eggs. Add the vanilla. In a medium bowl, combine the flour, baking powder, baking soda and salt and mix. Add the dry ingredients to the wet and gently mix. Add the dates with their liquid and mix. Use a light hand; don't overbeat or the cake will be tough.
• Add the batter to the prepared pan and bake for 45 minutes to an hour, making sure to check after 45 minutes to make sure the cake does not get too dry. Let cool for 15 minutes, then unmold the cake and cool on a rack until slightly warm.
• For the pudding: In a medium pot, combine the brown sugar, butter, cream, vanilla and salt. Bring to a boil and then simmer, stirring constantly, until thickened, about 10 minutes.
• Place the cake on a platter, pour the pudding over and garnish with the crushed toffee bar.

TOFFEE & BROWN SUGAR POUND CAKE

Steps:

• 1. DO NOT PREHEAT OVEN. Start cake in COLD oven.
• 2. Beat butter at medium speed with electric mixer until creamy.
• 3. Gradually add sugars, beating until light and fluffy.
• 4. Add eggs, 1 at a time, beating just until the yellow disappears.
• 5. In another bowl combine flour, baking powder, and salt.
• 6. Add to butter mixture alternately with sweetened condensed milk and milk, beginning and ending with flour. Beat batter at low speed just until blended.
• 7. Add vanilla, toffee pieces, and pecans. Stir with a wooden spoon until blended.
• 8. Grease and flour 12 cup Bundt pan.
• 9. Pour batter into prepared Bundt pan.
• 10. Place pan in cold oven, set oven temp to 325.
• 11. Bake 85-90 minutes or until long wooden pick inserted near middle of the cake comes out clean.
• 12. Cool on wire rack 10-15 minutes.
• 13. Remove from pan; cool on wire rack.
• 14. Serve as is or drizzle with caramel topping (I use Sea Salt Caramel Syrup by Sonoma Syrup Co).

OLD-FASHIONED COFFEE POUND CAKE

Steps:

• Preheat oven to 350°F. Mix flour, baking powder, salt and cinnamon until well blended; set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with coffee, beating until well blended after each addition.
• Pour into greased 10-inch tube pan or 12-cup fluted tube pan.
• Bake 1 hour 30 min. or until toothpick inserted near center comes out clean. Cool 10 min.; loosen cake from side of pan. Gently remove cake from pan. Cool completely on wire rack. Sprinkle with powdered sugar.

TOFFEE POUND CAKE

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.

OLD FASHIONED COFFEE POUND CAKE

Steps:

• Heat oven to 350F and butter a 10-inch tube pan.
• Mix the flour, baking powder, cinnamon and salt in a medium bowl, set aside.
• Beat the butter and granulated sugar in a large bowl with an electric mixer set on medium speed until light and fluffly.
• Add the eggs, 1` at a time, beating well after each addition.
• Add the flour mixture alternatetly in thirds with the coffee, beating after each addition until smooth.
• Pour the batter into the prepared pan.
• Bake for 1 1/2 hours or until a toothpick comes out clean.
• Remove the pan to a wire rack and cool for 10-15 minutes.
• Loosen the cake from the sides of the pan with a spatula and gently remove the cake to a wire rack to cool completely.
• After it is completely cool, sprinkle the cake with the powdered sugar.

TOFFEE POKE CAKE

Steps:

• Prepare and bake cake according to package directions, using a greased 13x9-in. baking pan. Cool on a wire rack. , Using the handle of a wooden spoon, poke holes in cake. Pour 3/4 cup caramel topping into holes. Spoon remaining caramel over cake. Top with whipped topping. Sprinkle with candy. Refrigerate for at least 2 hours before serving.