Don’t think about the calories…just enjoy it. This is borrowed from ‘Bite Me Too’ by Julie Albert and Lisa Gnat – have a bunch of people over and eat cake!
Toffee Crunch Layer Cake
2 1/2 c. flour
1 t. baking powder
1/2 t. EACH baking soda AND salt
1 package (200 g) SKOR toffee bits
2 c. sugar AND 3 eggs
1 c. canola oil AND 2 t. vanilla AND 1 c. sour cream
Preheat the oven to 350, spray 2, 9-inch cake pans, line them with parchment, spray them again and then in a small bowl, whisk together the flour, baking powder, baking soda, salt and toffee bits. Using your electric mixer with the whisk attachment, beat the sugar and eggs on medium speed for a couple of minutes until the mixture thickens. On low speed, add in the oil, vanilla and sour cream and mix until combined, then carefully add in all of the dry ingredients and mix until there is no trace of flour.
Scrape the batter evenly into your prepared pans and bake for 35 to 40 minutes until the middles spring back to a light touch and a toothpick comes out clean. Allow the cakes to cool in their pans for about 10 minutes before turning them out onto a rack to cool completely. They MUST be completely cooled before icing them – I made the cakes a couple of days ahead, wrapped them well and froze them until icing/serving day.
Frosting – this is just enough to cover the cake so ice it carefully!
1/2 c. EACH Crisco AND margarine
3 c. icing sugar AND 1 t. vanilla AND 2 T. milk
1/2 c. SKOR toffee bits
Using your electric mixer, beat together the shortening and margarine until smooth, then lower the speed and add in the icing sugar, vanilla and milk and mix well. Fold in the toffee bits. To ice the cake, about 3/4 of a cup is needed between the layers, then spread the rest evenly over the top and sides. Enjoy!
- Category: Cakes