Ingredients
- 1 teaspoon plus 3/4 cup butter, divided
- 1 cup sugar
- 2 tablespoons water
- Dash salt
- 1/2 cup coarsely chopped pecans
- 1 teaspoon vanilla extract
- CAKE:
- 2 cups sugar
- 1 cup water
- 1 cup 2% milk
- 1/2 cup canola oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1-3/4 cups all-purpose flour
- 3/4 cup baking cocoa
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- FROSTING:
- 2 cups heavy whipping cream
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup Mascarpone cheese
- 9 ounces white baking chocolate, melted
- 1 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup dulce de leche, divided
Reviews
I made this cake for my husband birthday but I did not do the toffee part. My husband loved it. The cake was very moist and the filling was delicious.
Not bad
This recipe was tested with Nestle La Lechera dulce de leche; look for it in the international foods section. If using Eagle Brand dulce de leche (caramel flavored sauce), thicken according to package directions before using.Hope this helps!
I will be making this recipe for the third time in a day or so. It is an awesome recipe and the finished product is restaurant/fine bakery quality. I made my own dulce du leche (found a recipe on Martha Stewarts web site). The final cake has a tendency to shift with all the frosting and layers. Its a great recipe, a lot of work and steps but worth the effort for a special occasion.
Cake and filling very light tasting.I did not make the dulce de leche or toffeejust sprinkled a broken Hershey Bar on top