CHOCOLATE AND TOFFEE LAYER CAKE
This beautiful cake is great for company, and so easy to put together. It's a fool-proof moist cake! I have made it 24 hours ahead of time and it's still great, but the toffee pieces didn't stay very crunchy. I must thank my friend Libby and her mom for this recipe. I have also used 2 whole cake mixes to make a very tall cake. (1 whole cake mix, prepared, fits into my 9-inch pan.) But I did not double all the frosting ingredients, and it didn't have quite enough flavor. I recommend for a large cake, doubling everything.
Provided by J-Lynn
Categories Dessert
Time 8h
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- CAKE: Prepare cake mix as directed, adding 1 cup sour cream to batter before mixing.
- Pour into two round cake pans and bake as directed on box. Cool layers thoroughly.
- (For frosting: Place a mixing bowl and beater into the refrigerator ahead of time to better whip the cream.).
- Slice each cake layer in half horizontally. (I find this easier if I completely freeze the layers beforehand, then use a very sharp serrated knife!) You now have 4 cake layers. Set aside.
- FROSTING: Using your cold mixing bowl, blend together whipping cream, powdered sugar, and vanilla. (you can taste this mixture and decide if you want to add more sugar.).
- Beat at high speed for several minutes, until you achieve "Cool Whip" consistency. (Don't over beat; it will get too thick.).
- Gently fold in the toffee bits.
- Frost the cake! Mmmmm -- .
Nutrition Facts : Calories 694.5, Fat 47.1, SaturatedFat 24.9, Cholesterol 109.2, Sodium 654.1, Carbohydrate 67.1, Fiber 1.9, Sugar 41.6, Protein 6.8
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