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Chocolate Toffee Cake Recipe
Chocolate Toffee Cake Recipe photo by Taste of Home

Chocolate Toffee Cake Recipe

Read Reviews (10)
3.6 10
Publisher Photo
“I’ve been making this cake for years, and it’s the most requested cake from my family and friends for coffee get-togethers. Now that I have two grandsons, I serve it at birthdays, too!”
TOTAL TIME: Prep: 25 min. Bake: 55 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 55 min. + cooling
MAKES: 12 servings

Ingredients

  • 1 package (8 ounces) milk chocolate English toffee bits
  • 1 cup (6 ounces) semisweet chocolate chips
  • 2 tablespoons brown sugar
  • CAKE:
  • 1 cup butter, softened
  • 1-1/4 cups packed brown sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1-1/4 cups buttermilk
  • CARAMEL ICING:
  • 1/4 cup butter, cubed
  • 2 teaspoons King Arthur Unbleached All-Purpose Flour
  • 1 can (5 ounces) evaporated milk
  • 1 cup packed brown sugar

Nutritional Facts

1 slice equals 665 calories, 32 g fat (18 g saturated fat), 132 mg cholesterol, 417 mg sodium, 89 g carbohydrate, 2 g fiber, 8 g protein.

Directions

  1. Combine the toffee bits, chips and brown sugar; set aside.
  2. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition (mixture will appear curdled). Beat in vanilla. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition.
  3. 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 or until a toothpick inserted near the center comes out clean.
  4. 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. Drizzle over cake. Yield: 12 servings.
Originally published as Chocolate Toffee Cake in Taste of Home December/January 2010, p45

Nutritional Facts

1 slice equals 665 calories, 32 g fat (18 g saturated fat), 132 mg cholesterol, 417 mg sodium, 89 g carbohydrate, 2 g fiber, 8 g protein.

Reviews for Chocolate Toffee Cake(10)

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (4)
3 Star
 (1)
2 Star
 (1)
1 Star
 (3)
MY REVIEW
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MY REVIEW
Reviewed Jan. 19, 2012

This cake was very yummy. I didn't have problems being too dry, in fact I thought it was a little on the moist side. It's also very rich!!! I left the frosting optional when I served it and it tasted great even without the frosting.

MY REVIEW
Reviewed Dec. 20, 2010

Cake was dry and we didn't care for the taste. I thought the glaze would help it out, but the evaporated milk gave it a strange taste. It would have been much better with half & half or even plain milk. Also, the chocolate chips added too heavy of a chocolate taste. I think it would have been tastier with just the chocolate toffee bits. It was a total waste of ingredients.

MY REVIEW
Reviewed Sep. 25, 2010

I made this cake for my family, and they LOVED it! I would make this cake again for sure. I'm not sure why someone would say that it was too dry. They must have over cooked it.

MY REVIEW
Reviewed Sep. 23, 2010

I've made this cake several times and was never dry. My family loves it.

MY REVIEW
Reviewed Jun. 26, 2010

the was very dry,i will not make again,

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