Gooey Toffee Cake With Toasted Pecan Ice Cream Recipe

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Gooey Toffee Cake With Toasted Pecan Ice Cream
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Ingredients
23
Count
Nutrition
2355
Calories
Total time
70
Minutes
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Ingredients:

  • 1 1/4 cups water
  • 1 1/2 cups all-purpose flour
  • 4 oz butter
  • 3/4 cup sugar
  • 2 eggs
  • 2 1/2 cups light brown sugar
  • 3 1/2 oz butter
  • 1/2 oz brandy
  • 6 oz skor english toffee bits
  • 3 cups milk
  • 1 cinnamon stick
  • 1 1/2 cups pecan pieces
  • 6 eggs
  • 1 cup sugar
  • 1/2 cup sour cream
  • 1/2 tbsp whiskey

Directions:

  1. Procedure:.
  2. Preheat 325*/Spray Cake Pan.
  3. Combine the dates and water in a saucepan and bring to a boil. Turn off heat and gradually add the baking.
  4. Soda (it will foam) and set aside.
  5. Sift together the flour and baking powder. Cream the butter in the mixer bowl until fluffy, with the mixer.
  6. Running add half of the eggs and mix until incorporated. Add the rest of the eggs and vanilla and continue.
  7. To mix until smooth. Starting with the flour mixture add in thirds opposite the dates in to the creamed.
  8. Mixture until all is combined and smooth.
  9. Place equal amounts into prepared pan and bake for 40 minutes or until toothpick inserted comes out clean.
  10. Toffee Sauce:.
  11. Combine the sugar, butter, half&half and brandy; boil for three minutes. Add the vanilla and heath bar bits.
  12. And stir until almost smooth.
  13. Preheat 400*.
  14. While warm ladle equal amounts into the cooked cakes and cook for five minutes or until bubbly and.
  15. Golden. Let cool to room tempetature.
  16. Toasted Pecan Ice Cream:.
  17. Preheat 350*.
  18. In a sauce pan bring the milk, cinnamon sticks and vanilla to a boil. While this is coming to a boil, toast.
  19. The pecan pieces in the oven for 6-8 minutes. Toss them into the milk mixture. Turn off the milk and let rest.
  20. For at least 10 minutes. Prepare a ice bath with a strainer. (Place one small bowl into a large bowl of ice,this.
  21. Is to cool the mixture down rapidly.) Bring the milk back to a boil with 1/2 the sugar and the other 1/2 of the.
  22. Sugar whisk into the egg yolks until lemony in color. When the milk comes to a boil liaison with the yolks.
  23. And pour back into the sauce pan with the heat on low cook until slightly thick (2-3Min.) stirring with a.
  24. Spatula so not to create air bubbles. Pour through the strainer into the ice bath to cool the mixture down.
  25. Rapidly. Let cool and place in ice cream machine and process to manufactures specifications.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2355.39 Kcal (9862 kJ)
Calories from fat 1155.64 Kcal
% Daily Value*
Total Fat 128.4g 198%
Cholesterol 477.77mg 159%
Sodium 617.54mg 26%
Potassium 1596.48mg 34%
Total Carbs 284.35g 95%
Sugars 227.7g 911%
Dietary Fiber 12.39g 50%
Protein 34.88g 70%
Vitamin C 1.8mg 3%
Vitamin A 0.5mg 18%
Iron 6.8mg 38%
Calcium 669.9mg 67%
Amount Per 100 g
Calories 271.91 Kcal (1138 kJ)
Calories from fat 133.41 Kcal
% Daily Value*
Total Fat 14.82g 198%
Cholesterol 55.15mg 159%
Sodium 71.29mg 26%
Potassium 184.3mg 34%
Total Carbs 32.83g 95%
Sugars 26.29g 911%
Dietary Fiber 1.43g 50%
Protein 4.03g 70%
Vitamin C 0.2mg 3%
Vitamin A 0.1mg 18%
Iron 0.8mg 38%
Calcium 77.3mg 67%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 57
    Points
  • 66
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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