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Chocolate Toffee Cake

“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

Ingredients

  • 1 package (8 ounces) milk chocolate English toffee bits
  • 1 cup semisweet chocolate chips
  • 2 tablespoons brown sugar
  • CAKE:
  • 1 cup butter, softened
  • 1-1/4 cups packed brown sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups 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 all-purpose flour
  • 1 can (5 ounces) evaporated milk
  • 1 cup packed brown sugar

Directions

  • Combine the toffee bits, chips and brown sugar; 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 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.
  • 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 in the center comes out clean.
  • 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.
Nutrition Facts
1 slice: 665 calories, 32g fat (18g saturated fat), 132mg cholesterol, 417mg sodium, 89g carbohydrate (64g sugars, 2g fiber), 8g protein.

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