Toffee Chocolate Cake
July 4, 2012
Toffee candy, whether it be as a traditional sweet treat or homemade goodies, has a lot of fans.
People who were little children in the 70’s and partly the 80’s known exactly how delectable toffee could be, especially its mouth-feel. Most of us have childhood memories that involve toffee as it’s always been a darling to many. We love it for all the good old memories, and also just because it’s downright yummy.
Just so you know, toffee is described as a confection that you can come up with after caramelizing sugar or molasses together with butter, and sometimes flour. Such a mixture must be heated until its temperature reaches the hard crack stage of 300 to 310° F.
It’s head-tilting good when it’s put on top of an already yummy chocolate cake!
| Toffee Chocolate Cake • 1 cup semi-sweet chocolate chips • 2/3 cup sour cream • 11 ounce ready-to-serve pound cake • 2 1-1/8 ounce English toffee candy bars, chopped In small saucepan, over low heat, heat chocolate until melted, stirring often. Remove from heat; stir in sour cream until smooth. Cut pound cake horizontally in half. Place 1 cake layer on serving plate; spread with one-third frosting; sprinkle with one-third chopped candy. Top with second layer; frost cake with remaining frosting. Sprinkle top with remaining candy. |
Enjoy! 🙂
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