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Maybe one of these, or a modified version?

Posted By: Joe Ames
Date: Saturday, September 6, 2003 at 7:20 p.m.

In Response To: ISO: White Chocolate Toffee Cake recipe......... (Debbie)

-- CHOCOLATE TOFFEE CREAM CAKE

1 pkg. yellow cake mix
3/4 c. chocolate syrup
1 (8 oz.) La Creme, thawed
1/2 c. coarsely crushed Heath bars
2 tbsp. chocolate syrup
Sliced maraschino cherries (optional)

Prepare cake mix according to the directions on package. Spoon batter into greased and lightly floured 9 x 13 inch pan. Bake at 350 degrees for 35 to 30 minutes. While cake is still warm, use a meat fork to punch holes in the cake by inserting the fork 3/4 of the way down through cake at 1 inch intervals. Drizzle the 3/4 cup of chocolate syrup over the surface of the cake, spreading the syrup with a spatula to fill the holes. Cool to room temperature. Spread the La Creme over the cake. Sprinkle with the crushed Heath bars. Drizzle the 2 tablespoons of chocolate syrup over the top. Cover with Saran Wrap and refrigerate 12 to 24 hours. Before serving, garnish with cherries, if you wish.

-- TOFFEE TURVEY CAKE
1/4 c. sugar
1/3 c. water
14 oz. can sweetened CONDENSED milk

FROSTING:
1/2 tsp. instant coffee
1/4 c. milk
4 3/4 c. powdered sugar
6 tbsp. butter, softened
1 1/2 tsp. vanilla

CAKE:
1 Pillsbury Plus Yellow Cake Mix
1 1/2 tsp. instant coffee
1 c. milk
1/3 c. oil
3 eggs

Heat oven to 350 degrees. Grease and flour 2 (9 inch) round pans. Line with waxed paper, then greased bottom again. In small saucepan, combine all filling ingredients. Cook, stirring constantly, over low heat until mixture comes to a full boil. Allow to boil for 2 minutes. Pour into prepared pans. Let filling sit about 5 minutes. In large bowl, blend cake ingredients until moistened. Beat 2 minutes. Spoon batter over set filling mixture in pans. Bake at 350 degrees for 25 to 35 minutes or until toothpick inserted into center comes out clean. Loosen cake from sides of pans and immediately invert layers onto cooking racks. Cool layers 10 minutes before removing waxed paper. Cool completely. Place layers, filling sides together, on serving plate. In small bowl, dissolve instant coffee in milk. Add remaining frosting ingredients; blend until moistened. Beat 2 minutes at highest speed. If needed, add a few more drops of milk for desired consistency. Frost side and top of cake.

-- BUTTER TOFFEE CAKE

CAKE:
1 pkg. Duncan Hines yellow butter cake mix
1 pkg. vanilla instant pudding
4 eggs
1/2 c. oil
1 c. club soda
1 tsp. vanilla

FROSTING:
2 c. confectioners sugar
1/4 c. softened butter
1 tbsp. milk
1 tsp. vanilla
1/8 tsp. salt
1 egg
2 packets Nestles choco-bake
4 Heath bars, crushed

Mix the above cake ingredients and pour into a greased and floured Bundt pan and bake at 350 degrees for one hour. Cool. For the frosting, beat sugar, butter, milk, vanilla and salt until creamy. Beat in egg and the choco-bake. Stir in the crushed Heath bars and frost cake.

Messages In This Thread

ISO: White Chocolate Toffee Cake recipe.........
Debbie -- Saturday, September 6, 2003 at 6:23 p.m.

Maybe one of these, or a modified version?
Joe Ames -- Saturday, September 6, 2003 at 7:20 p.m.

What is Nestles Choco-bake?(NT) (NT)
Debbie -- Saturday, September 6, 2003 at 9:58 p.m.

Re: What is Nestles Choco-bake?(NT)
Joe Ames -- Sunday, September 7, 2003 at 6:40 a.m.

For the white chocolate frosting use the white chocolate
Lort -- Saturday, September 6, 2003 at 9:15 p.m.

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