Monday, December 21, 2009

Chocolate Toffee Cake

There is nothing more comforting than a warm Bundt cake out of the oven. My first thought yesterday-make a cinnamon streusel cake. Then, I noticed the new Taste of Home sample magazine that had come. It had this recipe in it and I thought how perfect. I modified this recipe slightly. The filling/toffee center portion made entirely too much for the cake. I actually put a small portion of it in a bag for use on ice cream.

Chocolate Toffee Cake

4 ounces english toffee bits (half of bag)
1/2 cup chocolate chips
1 tablespoon brown sugar


1 cup butter; softened
1 1/4 cup packed brown sugar
4 eggs
1 teaspoon vanila extract
3 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/4 cup buttermilk

Caramel Icing:

1/4 cup butter; cubed
2 teaspoon flour
5 ounces evaporated milk
1 cup packed brown sugar

1. Combine the toffee bits, chips and brown sugar; set aside.
2. In a large bowl, cream buter 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 butermilk, beating well after each addition.
3. Pour half of the batter into a greased and floured 10-inch fluted tube pan. Sprinkle with toffee mixture. Bake at 350 degrees for 55-65 minutes or until toothpick inserted near center comes out clean. Check at about 53 minutes.
4. Cool for 10 minutes before removing from pan to wire rack to cool completely. For icing, in a small saucepan, melt butter. Stir inflour until smooth, gradually add evaporated milkk and brown sugar. Bring to a boil; cook and stir for 4-5 minutes or until thickened. Cool to almost room temperature. Drizzle over cake. The cooler the icing, the thicker it will be on the cake.

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