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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 12 |
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âIâve been making this cake for years, and itâs the most requested cake from my family and friends for coffee get-togethers. Now that I have two grandsons, I serve it at birthdays, too!â Ingredients:
1 package (8 ounces) milk chocolate english toffee bits |
1 cup (6 ounces) semisweet chocolate chips |
2 tablespoons brown sugar |
cake: |
1 cup butter, softened |
1-1/4 cups packed brown sugar |
4 eggs |
1 teaspoon vanilla extract |
3 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
1-1/4 cups buttermilk |
caramel icing: |
1/4 cup butter, cubed |
2 teaspoons king arthur unbleached all-purpose flour |
1 can (5 ounces) evaporated milk |
1 cup packed brown sugar |
Directions:
1. Combine the toffee bits, chips and brown sugar; set aside.
2. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition (mixture will appear curdled). Beat in vanilla. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition.
3. Pour a third of the batter into a greased and floured 10-in. fluted tube pan. Sprinkle with a third of the toffee mixture. Repeat layers twice. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean.
4. Cool for 10 minutes before removing from pan to wire rack to cool completely. For icing, in a small saucepan, melt butter. Stir in flour until smooth; gradually add evaporated milk and brown sugar. Bring to a boil; cook and stir for 4-5 minutes or until thickened. Cool. Drizzle over cake. Yield: 12 servings.
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