Frozen English Toffee Cake |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is Sandra Lee's recipe, she made this one morning on Good Morning America and it caught my attention. I made it about a month ago and not only is it easy, it is very tasty especially for the tofee lovers in your circle. Read more . Enjoy Ingredients:
1 box devil's food cake mix |
1-1/3 cups water |
1/2 cup vegetable oil |
3 eggs |
ice cream filling and frosting |
1/2 gallon chocolate or vanilla ice cream softened |
10 ounce package english toffee bits |
8 ounces frozen whipped topping thawed |
Directions:
1. Preheat oven to 350.
2. Butter and flour two round cake pans.
3. Combine cake mix, water, oil and eggs in large bowl then beat 2 minutes.
4. Pour batter into prepared pans then bake 30 minutes.
5. Cool cakes in pans on cooling rack 15 minutes.
6. Remove cakes from pans and cool completely on cooling rack.
7. Line three round cake pans with plastic wrap allowing 3 plastic to hang over sides.
8. Divide ice cream equally among pans.
9. Using spatula spread ice cream over bottoms of pans forming smooth even layers.
10. Sprinkle 1/4 cup of toffee bits over ice cream in each pan then freeze 3 hours.
11. Cut each cake layer horizontally in half.
12. Working quickly remove ice cream from pans.
13. Peel off plastic and place 1 ice cream circle on each of 3 cake layers.
14. Stack cake and ice cream layers atop each other on serving platter.
15. Top with remaining cake layer.
16. Frost cake with whipped topping and sprinkle with remaining toffee bits.
17. Freeze until ready to serve.
18. Let ice cream cake stand at room temperature for 5 minutes before serving.
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