Sunday, January 23, 2011

Carmel Toffee Cake

Easy to make? Check
Quick to assemble? Check
Delicious? Check
Healthy? Well, not so check

I found this recipe in a Taste of Home Magazine
and tweaked it only a little bit.
It's very easy to make and super dense and yummy.
The chocolate chip and toffee bar filling really makes this cake!
Happy eating~

Carmel Toffee Cake
8oz Heath or Skor bar, chopped
2 Tbsp brown sugar
1 1/2 cups semi-sweet chocolate chips
(combine all the above)

3 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp Kosher salt
1/2 tsp baking soda
(combine all the above)

1 cup butter, softened
1 1/4 cups packed brown sugar
4 eggs
1 tsp vanilla
1 1 /4 cups buttermilk

Cream butter and brown sugar until fluffy.
Add eggs one at a time beating well after each one.
Mix in vanilla.
Add the flour mixture alternating with the buttermilk beating well after each addition.
Grease and flour a bundt pan.
Pour 1/3 of the batter into pan and top with 1/3 of the toffee mixture.
Repeat 2x.
Bake 350 for 50-65 minutes.
(Use toothpick test)
Cool 10 minutes and then turn out of pan to cool completely.

For icing:
1/4 cup butter, cubed
2 tsp flour
1 can (5 oz) evaporated milk
1 cup brown sugar

In saucepan, melt butter. Stir in flour until smooth.
Gradually add evaporated milk and brown sugar.
Bring to boil and then cook and stir for 4-5 minutes until thickened.
Cool slightly. Drizzle over cake.

(12 servings)

On another note,
we have a container full of delicious, homemade marshmallows!
Here is the recipe that I used.

No comments:

Post a Comment