ENGLISH TOFFEE CAKE

English Toffee Cake image

Provided by OceanIvy

Categories Dessert

Time 3h30m

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 9

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1 (18 ounce) package chocolate cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
6 Skor candy bars, chopped into very small pieces
1/3 cup Kahlua
1 teaspoon unflavored gelatin
2 cups whipping cream
1/4 cup sugar

Steps:

Bake cake as directed, in 2 9-inch layer pans. Cool completely, then slice cakes in half so you have 4 rounds.
Pour Kahlúa into a glass measuring cup; sprinkle with gelatin.
Let soak 5 minutes, then heat in microwave for 20 seconds, or until warm to the touch so gelatin will dissolve when stirred.
Beat whipping cream; gradually add sugar until soft peaks form.
Fold in the dissolved gelatin mixture.
Lay cake rounds on counter. Evenly divide whipped cream on each cake, leaving sides bare.
Sprinkle each layer with chopped bars.
Stack cakes. Refrigerate at least 2 hours uncovered, to allow gelatin to set.

Nutrition Facts : Calories 642.7, Fat 41.9, SaturatedFat 18.4, Cholesterol 141.1, Sodium 536.1, Carbohydrate 61.1, Fiber 1.5, Sugar 41.7, Protein 6.8