Well, this is cake #8. Four more to go. This cake is called Chocolate Toffee Cake. It was submitted to Taste of Home by Penny McNeill of Kitchener, Ontario.
I liked the toffee center of this cake. It reminded me of a coffee cake. It'd pair well with hot chocolate on a cold night.
Chocolate Toffee Cake
Ingredients:
1 8oz. pkg of mild chocolate English toffee bits
1 cup (6oz.) semisweet chocolate chips
2 Tbsp. brown sugar
Cake:
1 cup butter, softened
1-1/4 cups packed brown sugar
4 eggs
1 tsp. vanilla
3 cups all-purpose flour
1 -1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1-1/4 cups buttermilk
Caramel Icing:
1/4 cup butter, cubed
2 tsp. all-purpose flour
1 can (5oz.) evaporated milk
1 cup packed brown sugar
Directions:
Combine toffee bits, chips and brown sugar and 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 (mix will appear curdled). Beat in vanilla. Combine flour, baking powder, salt and baking soda; add to the creamed mix 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. 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 and drizzle over cake. Icing should cover entire cake.
