STICKY TOFFEE PUDDING CAKE
This version is rich with dates. A pudding cake with caramel sauce served over the top.
Provided by Maree
Categories Desserts Cakes Holiday Cake Recipes
Time 1h5m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
- In a small bowl combine the dates and baking soda. Pour enough boiling water over the dates to just cover them.
- Cream 1/3 cup of butter with the white sugar until light. Beat in the eggs and mix well to combine.
- Add the flour and date mixture (including water) to the egg mixture and fold to combine. Pour the batter into the prepared baking dish.
- Bake in the preheated oven until a tester comes out clean, 30 to 40 minutes. Let cool slightly and prepare the sauce.
- To Make Caramel Sauce: In a small saucepan combine the brown sugar, 1/3 cup butter, and evaporated milk. Cook over medium heat and bring to boil. Turn heat down and simmer for 5 minutes, stirring occasionally. Remove from heat and stir in the vanilla. Pour the sauce over individual servings of warm cake.
Nutrition Facts : Calories 432.9 calories, Carbohydrate 69.7 g, Cholesterol 82.9 mg, Fat 16.4 g, Fiber 2.7 g, Protein 5.1 g, SaturatedFat 9.9 g, Sodium 476.8 mg, Sugar 54.6 g
CHOCOLATE-TOFFEE CRUNCH LAYER CAKE
This layered cake is pure chocolate confection. Betty Crocker™ Super Moist™ chocolate cake mix gets an extra chocolaty plus-up from the addition of chocolate pudding before baking. A from-scratch dangerously good dark chocolate buttercream frosting covers the three layers of cake. The special addition that takes this dessert to the next level? A toffee bits crunch that's sprinkled among the frosting in between the cake layers, and then piled atop the cake. For an extra-fun touch, we added small frosting stars piped around the edges of the top of the cake! It's a truly over-the-top chocolate dessert that makes a gorgeous centerpiece, and makes any chocolate-loving guest very happy.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h5m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray.
- In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups batter in each pan. Spread evenly.
- Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- Meanwhile, in small microwavable bowl, microwave 1/3 cup chocolate chips uncovered on High 30 seconds; stir. Continue to microwave in 15-second increments, stirring after each, until chips can be stirred smooth. Add almonds to bowl; stir until almonds are coated evenly with chocolate. Spread on waxed paper-lined cookie sheet. Refrigerate at least 30 minutes until chocolate is firm.
- Break chocolate-coated nuts into large pieces, and place in bowl of food processor. Cover and process until coarsely chopped. Place in small bowl; stir in toffee bits. Set aside.
- In small microwavable bowl, microwave 3/4 cup chocolate chips uncovered on High 60 seconds; stir halfway through. Continue to microwave in 15-second increments until chips can be stirred smooth; cool 10 minutes. In large bowl, beat butter and melted chocolate with electric mixer on medium speed until blended. On low speed, beat in powdered sugar, milk and vanilla, scraping side of bowl occasionally, until smooth and creamy.
- Place one cake layer on serving plate. Spread 2/3 cup of the frosting on top; sprinkle 2 tablespoons of the toffee bits crunch over top of frosting. Top with second cake layer. Spread 2/3 cup frosting on top; sprinkle 2 tablespoons of the toffee bits crunch over top of frosting; top with third cake layer. Fit decorating bag with medium star piping tip; fill with 3/4 cup of the frosting. Set aside.
- Frost sides with thin layer of frosting so sides are covered but cake still shows through. Spread remaining frosting on top. Using decorating bag, pipe stars on top edge of cake. Fill center with remaining toffee bits crunch. Refrigerate cake 30 minutes. If refrigerating cake longer than 30 minutes, let cake stand 10 minutes at room temperature before cutting. Store loosely covered in refrigerator.
Nutrition Facts : Calories 700, Carbohydrate 79 g, Cholesterol 100 mg, Fat 7, Fiber 2 g, Protein 5 g, SaturatedFat 19 g, ServingSize 1 Slice, Sodium 680 mg, Sugar 60 g, TransFat 1 g
CHOCOLATE CARAMEL TOFFEE CRUNCH CAKE
Number Of Ingredients 6
Steps:
- Prepare and bake cake in a 9x13" baking pan as directed on back of cake mix. Let cake cool. Using a fork, poke holes all over the top of the cake. Mix together the sweetened condensed milk and caramel topping and pour all over the cake, letting it sink down into the holes. Spread whipped topping over the caramel layer and sprinkle with crushed Heath bars.
- I keep this cake in the fridge- it's delicious cold!
Nutrition Facts : Servingsize 1 serving, Calories 77 kcal
STICKY TOFFEE DATE CAKE
Provided by Food Network
Categories dessert
Time 55m
Yield two 9 inch cakes, or about 20 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Butter and flour two 9-inch-round cake pans or 20 muffin tins.
- Place the dates in large saucepan with 3 1/2 cups cold water. Bring to boil, stirring a little to break up the dates. Then leave to simmer for 1 minute before removing from the heat. Stir in the baking soda (which will cause the mixture to bubble up).
- Cream the butter and sugar together in a food mixer until pale and creamy. Add the eggs, one at a time, occasionally scraping down mixing bowl. Add the vanilla extract and then the flour and salt and mix briefly to give a lumpy dough.
- Next, add the warm date mixture in two batches. Scrape down the sides of bowl in between mixing. The dough will now be quite watery but don't worry! Finally add the baking powder (this will bubble up also).
- Pour the batter evenly into the two pans or muffin tins. Bake for about 30 to 40 minutes for cake pans and about 20 minutes for muffin tins. Test if they are cooked with a small knife or toothpick, it should come out clean when cakes are done.
- Meanwhile, to make the sauce, combine the butter, brown sugar, heavy cream and vanilla extract in a medium saucepan. Bring to boil and then reduce to simmer gently for a minute or two until thickened and well blended.
- When the cakes are done, poke little holes all over with toothpick, this will enable the sauce to be absorbed more easily. Pour the caramel sauce over cakes while both are still warm and leave to soak for about 10 minutes. Turn the cakes out upside-down onto serving plates (the bottom is the most sticky bit!).
- Serve with vanilla ice cream or whipped cream.
STICKY TOFFEE PUDDING CAKE
Provided by Nancy Fuller
Categories dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray a bundt pan with a nonstick cooking spray.
- Put the dates in a medium bowl, pour the boiling water over them and let sit 10 minutes.
- In a large bowl, beat the granulated sugar, butter and eggs. Add the vanilla. In a medium bowl, combine the flour, baking powder, baking soda and salt and mix. Add the dry ingredients to the wet and gently mix. Add the dates with their liquid and mix. Use a light hand; don't overbeat or the cake will be tough.
- Add the batter to the prepared pan and bake for 45 minutes to an hour, making sure to check after 45 minutes to make sure the cake does not get too dry. Let cool for 15 minutes, then unmold the cake and cool on a rack until slightly warm.
- For the pudding: In a medium pot, combine the brown sugar, butter, cream, vanilla and salt. Bring to a boil and then simmer, stirring constantly, until thickened, about 10 minutes.
- Place the cake on a platter, pour the pudding over and garnish with the crushed toffee bar.
TOFFEE COFFEE CAKE
Candy bar fan Edie Despain of Logan, Utah suggests topping this delightfully moist snack with a dollop of your favorite ice cream.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- In a mixing bowl, blend butter, sugars and flour; set aside 1/2 cup. To the remaining butter mixture, add buttermilk, egg, baking soda and vanilla; mix well. Pour into a greased and floured 13x9-in. baking pan. Combine chopped candy and pecans with the reserved butter mixture; sprinkle over coffee cake. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 247 calories, Fat 10g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 186mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
TOFFEE BAR COFFEE CAKE
Categories Cake Egg Breakfast Dessert Bake Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 16 squares
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Using electric mixer, beat first 5 ingredients in large bowl on low speed until mixture resembles coarse meal. Transfer 1/2 cup butter-sugar mixture to medium bowl; mix in toffee and pecans. Set aside. Stir baking soda into remaining butter-sugar mixture in large bowl. Add buttermilk, egg and vanilla, beating until just combined. Transfer batter to prepared dish.
- Sprinkle toffee topping evenly over batter. Bake until topping is golden brown and toothpick inserted into center of cake comes out clean, about 35 minutes. Cool completely in baking dish. Cut into 16 squares. (Can be made 1 day ahead. Store in airtight container at room temperature.)
HEATH BAR TOFFEE COFFEE CAKE
This is a dangerous cake to have around, it's *so* delicious! for the members that live in Canada and cannot get heath bars use Hershey's Skor toffee pieces, sold in a 200 gram package. This cake has a sweet crunchy topping and is really easy to make. This cake is like no other, just make it and see! This cake can also be made in an 11 x 7-inch baking pan or a springform pan also.
Provided by Kittencalrecipezazz
Categories Breads
Time 50m
Yield 16 squares
Number Of Ingredients 12
Steps:
- Set oven to 350 degrees.
- Butter a 13 x 9-inch baking pan.
- In a medium bowl using an electric mixer on low speed, beat together flour, brown sugar, white sugar, butter and salt until the mixture resembles coarse meal.
- Transfer 1/2 cup butter mixture to a bowl and mix in chopped Heath bars (or toffee bits (if using) mini chocolate chips and pecans; set aside.
- Stir in the baking soda into the remaining butter/sugar mixture (not the one that you set aside).
- Add in buttermilk, egg and vanilla; beat until JUST combined.
- Transfer to prepared baking dish.
- Sprinkle with reserved toffee topping evenly over batter.
- Bake for about 35 minutes, or until golden brown and the cake tests done.
- Cool completely in baking dish and cut into squares.
TOFFEE BAR COFFEE CAKE
This is a tasty crumb cake recipe I got from my sister. The toffee candy really makes it special.
Provided by V Monte
Categories Desserts Cakes Sheet Cake Recipes
Time 1h10m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Crush toffee bars into small bits and set aside.
- In a large bowl, combine flour, sugar, brown sugar and butter; mix on low speed with an electric mixer until crumbly. Remove 1/2 cup of crumb mixture and set aside to be used for topping. Add milk, baking powder, vanilla, egg, and 1/2 cup of the crushed toffee bars; beat at low speed until well-mixed. Increase speed to medium, and beat for 1 minute. Spread batter evenly in 9x13 inch pan.
- To make the topping: In a small bowl, mix nuts, remaining chopped toffee bars, and reserved 1/2 cup crumb mixture. Sprinkle mixture evenly over batter in pan.
- Bake for 30 minutes, or until it tests done. Cool cake completely in pan on rack. Make about 2 1/2 hours before serving, or early the in day.
Nutrition Facts : Calories 175.8 calories, Carbohydrate 24.9 g, Cholesterol 20.7 mg, Fat 7.6 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 3.8 g, Sodium 85.1 mg, Sugar 16.1 g
TOFFEE POKE CAKE
This toffee poke cake recipe is a favorite among my family and friends. I love making it because it is so simple.-Ms. Jeanette Hoffman, Oshkosh, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 servings.
Number Of Ingredients 4
Steps:
- Prepare and bake cake according to package directions, using a greased 13x9-in. baking pan. Cool on a wire rack. , Using the handle of a wooden spoon, poke holes in cake. Pour 3/4 cup caramel topping into holes. Spoon remaining caramel over cake. Top with whipped topping. Sprinkle with candy. Refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 404 calories, Fat 16g fat (8g saturated fat), Cholesterol 48mg cholesterol, Sodium 322mg sodium, Carbohydrate 60g carbohydrate (39g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE TOFFEE CRUNCH ICE CREAM CAKE
I was perusing the ice cream cake recipes here and couldn't find what I had in mind so I made this one up. At our house we use gluten free cake mix, lactose free ice cream, and sugar free Cool Whip so please feel free to adapt this recipe to meet your dietary needs. The cake ingredients included are for the gluten free mix I make. If your cake calls for more or less, eggs, water, or oil, make sure to use the necessary changes. Cook time is partly freezing time.
Provided by DreamoBway
Categories Frozen Desserts
Time 3h20m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Combine cake mix, eggs, butter, and water.
- Pour into a well greased 13x9 pan. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Allow cake to cool completely.
- When cake is fully cooled, using a serrated knife, cut cake in half lengthwise.
- Place the bottom half of the cake back in the pan. Top with the softened ice cream, and spread it evenly over the cake. Sprinkle the toffee chips in an even layer over the ice cream. Place the top layer of the cake on the toffee chips/ice cream. Spread the softened Cool Whip over the top of the cake.
- Freeze 2 or more hours before serving.
PUMPKIN ROLL CAKE WITH TOFFEE CREAM FILLING AND CARAMEL SAUCE
Yield Serves 12
Number Of Ingredients 20
Steps:
- For Cake:
- Preheat oven to 375°F. Spray 15x10x1-inch baking sheet with vegetable oil spray. Sift flour, cinnamon, ginger and allspice into small bowl. Using electric mixer, beat egg yolks, 1/3 cup sugar and 1/3 cup brown sugar in large bowl until very thick, about 3 minutes. On low speed, beat in pumpkin, then dry ingredients. Using clean dry beaters, beat egg whites and salt in another large bowl until stiff but not dry. Fold egg whites into batter in 3 additions. Transfer to prepared pan. Bake cake until tester is inserted comes out clean, about 15 minutes.
- Place smooth (not terry cloth) kitchen towel on work surface; dust generously with powdered sugar. Cut around pan sides to loosen cake. Turn cake out onto kitchen towel. Fold towel over 1 long side of cake. Starting at 1 long side, roll up cake in towel. Arrange cake seam side down and cool completely, about 1 hour.
- For Filling:
- Pour 2 tablespoons rum into heavy small saucepan; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir over low heat just until gelatin dissolves. Beat chilled whipping cream and 3 tablespoons powdered sugar in large bowl until firm peaks form. Beat in gelatin mixture. Fold in 6 tablespoons English toffee pieces.
- Unroll cake; sprinkle with 4 tablespoons English toffee pieces. Spread filling over. Starting at 1 long side and using kitchen towel as aid, roll up cake to enclose filling. Place cake seam side down on platter. (Can be prepared 1 day ahead. Cover with foil and refrigerate.)
- Trim ends of cake on slight diagonal. Dust cake with powdered sugar. Spoon some of warm sauce over top of cake. Sprinkle with 1/2 cup toffee. To serve, cut cake crosswise into 1-inch-thick slices. Pass remaining sauce.
LAYERED TOFFEE CAKE
This is a quick and yummy way to dress up a purchased angel food cake. To keep the plate clean while assembling this pretty layered dessert, cut two half circles of waxed paper to place under the bottom layer and remove them after frosting the cake and sprinkling on the toffee. -Pat Squire Alexandria, Virginia
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12-14 servings.
Number Of Ingredients 5
Steps:
- In a bowl, beat cream just until it begins to thicken. Gradually add the ice cream topping and vanilla, beating until soft peaks form. Cut cake horizontally into three layers. Place the bottom layer on a serving plate; spread with 1 cup cream mixture and sprinkle with 1/2 cup candy bar. Repeat. Place top layer on cake; frost top and sides with remaining cream mixture and sprinkle with the remaining candy bar. Store in the refrigerator.
Nutrition Facts :
TOFFEE BAR COFFEE CAKE
this recipe came from my favorite mother-in-law, chocolate, heath, and buttermilk is a great combination. i have made these into bars but i like it best in the 11x7
Provided by c g
Categories Other Breakfast
Time 45m
Number Of Ingredients 10
Steps:
- 1. Mix first 5 ingredients (and set aside 1 cup of mixture).
- 2. Dissolve buttermilk with soda.
- 3. Beat in egg.
- 4. Combine mix, buttermilk and egg.
- 5. Add mixture to greased 9 x13 pan or 11x7 floured cake pan
- 6. Chop 3 toffee bars, add nuts, add to set mixture and sprinkle over top of mixture and bake 350 for 30-40 minutes.
TOFFEE STREUSEL COFFEE CAKE
A delicious reminder of my childhood, this coffee cake was one of the many delightful treats my mom often made. -Megan Taylor
Provided by Taste of Home
Time 50m
Yield 12-16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first four ingredients; cut in butter until crumbly. Set aside 1/2 cup for topping. Stir baking soda into remaining flour mixture. Combine the buttermilk, egg and vanilla; stir into flour mixture just until moistened., Pour into a greased 13x9-in. baking pan. Add the toffee bits to the reserved crumb topping; sprinkle over batter. Cut through batter with a knife to swirl the topping., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 274 calories, Fat 11g fat (7g saturated fat), Cholesterol 42mg cholesterol, Sodium 248mg sodium, Carbohydrate 41g carbohydrate (29g sugars, Fiber 0 fiber), Protein 3g protein.
SOUR CREAM BANANA CAKE WITH TOFFEE BAR TOPPING
This is a tender, moist cake with a caramel topping, use caramel chips, or minced up toffee bars, such a Heath bars. If you reside in Canada and cannot find Heath bars, then one whole Crispy Crunch bar will do. If you want more topping double all topping ingredients.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h5m
Yield 9-12 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 350 degrees.
- Set oven rack to second-lowest position.
- Grease a 13 x 9-inch baking pan.
- To make topping: in a small bowl, mix together the confectioners sugar and 1/3 cup flour.
- Rub the butter in the flour mix with your fingertips to make a crumb mixture.
- Stir in the caramel bits, Heath bars or Crispy Crunch bars; set aside.
- In a small bowl, mash (do not mix with a mixer) the bananas; set aside.
- In a medium bowl, whisk the flour, baking powder, baking soda and salt; set aside.
- In another bowl, with an elecric mixer (if you have a heavy-duty stand mixer attach the paddle attachment) and cream the butter and sugar very well until soft (about 6 minutes).
- Add in the eggs one at a time, beating well after each addition and the vanilla.
- Add in banana, sour cream, and all dry ingredients, mix on low speed for 3 minutes, scraping bowl occasionally.
- Transfer to prepared baking pan.
- Sprinkle the crumb topping evenly over the cake batter.
- Bake for about 45-50 minutes.
CHOCOLATE TOFFEE OOEY GOOEY BUTTER CAKE
Have a tall, cold glass of milk ready with this gooey butter cake, it is sooooo rich and chocolatey!
Provided by Tornado Ali
Categories Dessert
Time 50m
Yield 1 cake, 20 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees.
- By hand, mix egg and butter together, stir in cake mix until combined. Pat cake mixture into a lightly greased 13x9 inch pan.
- Toss English toffee bits evenly over cake mixture crust.
- Beat with electric mixer cream cheese and butter until combined, continue beating and add eggs until combined. Add vanilla, powdered sugar and cocoa until well combined.
- Spoon cream cheese mixture on top of crust, spread with rubber spatula until even, being careful to not move toffee bits too much.
- Bake uncovered in oven for 35 to 40 minutes, until top is wiggly but crusty and lightly browned. Cool, and sprinkle top with more powdered sugar and toffee, if desired.
Nutrition Facts : Calories 334, Fat 18, SaturatedFat 9.4, Cholesterol 68.6, Sodium 320.2, Carbohydrate 42.2, Fiber 0.8, Sugar 32.1, Protein 3.6
COFFEE-TOFFEE ICE CREAM CAKE
I make this quite often in the summertime, it is one of the most delicious frozen ice cream cakes that you will ever have. Note: plan ahead, this ice cream cake needs to be frozen for 8 hours or overnight before serving. Prep time includes freezer time.
Provided by Kittencalrecipezazz
Categories Frozen Desserts
Time P1D
Yield 1 cake
Number Of Ingredients 7
Steps:
- Layer bottom of an 8-inch springform pan with 1-1/4 cups macaroon crumbs.
- Spread the chocolate ice cream evenly over the crumbs.
- Sprinkle 4 crushed Heath bars over the chocolate ice cream.
- Dribble with 3 Tbsp chocolate syrup, and 2 tbsp liqueur.
- Cover with the remaining 1 cup macaroons.
- Layer the vanilla ice cream over the macaroons.
- Top with remaining 4 Heath bars, 1 Tbsp chocolate syrup (or more if desired), and the 1 Tbsp coffee liqueur.
- Cover, and freeze at least 8 hours, or overnight.
- When ready to serve, run a blade of a kitchen knife around the edges of the pan.
- Remove the sides, and place the ice cream cake on a platter.
- For presentation, more crushed heath bars may be sprinkled on top before serving if desired, but it is not necessary.
- Slice and serve-- Yummy!
EASY PISTACHIO ENGLISH TOFFEE ICE BOX CAKE
This delicious, easy no-bake ice box cake is perfect to have your kids help you prepare! It's light too, so you won't feel too guilty about letting them have an extra serving.
Provided by sweetjunkie
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 2h15m
Yield 15
Number Of Ingredients 5
Steps:
- Tear angel food cake into bite-size pieces (1 to 2 square inches) and place in the bottom of a 9x13 inch pan.
- Prepare pudding with milk as directed on package. Gently stir whipped topping into pudding; pour mixture over angel food cake pieces. Sprinkle with crushed toffee bars.
- Refrigerate at least 2 hours or overnight before serving.
Nutrition Facts : Calories 231.7 calories, Carbohydrate 36.1 g, Cholesterol 9.3 mg, Fat 8.1 g, Fiber 0.4 g, Protein 3.9 g, SaturatedFat 5.6 g, Sodium 407.7 mg, Sugar 20.3 g
COFFEE-TOFFEE CAKE WITH CARAMEL FROSTING
Quick and easy, this homey cake is rich in coffee, toffee and caramel flavors.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 2h
Yield 15
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom and sides of 13x9-inch pan. In small bowl, dissolve coffee granules in boiling water.
- In large bowl, beat cake mix, 1 cup water, the oil, eggs and coffee mixture with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
- In medium bowl, mix frosting and caramel topping. Frost cake with frosting mixture. Sprinkle with toffee candy. Store loosely covered.
Nutrition Facts : Calories 390, Carbohydrate 55 g, Cholesterol 45 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 39 g, TransFat 3 g
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