Chocolate Toffee Cream Cake
Source of Recipe
Unknown
List of Ingredients
1 pkg. (2 layer) dark chocolate fudge cake mix
3 eggs
1 1/3 c. water
1/2 c. veg. oil
1 pkg. (6 oz) milk choc. english toffee bits; divided
1 container (12 oz.) non-dairy whipped topping; thawed
Recipe
Preheat oven to 350. Grease and flour 2 9" round cake pans.
Blend cake mix, eggs, water, and oil in a large mixing bowl until moistened. Beat at medium speed with electric mixer for 4 minutes. Pour into prepared pans. Bake at 350 for 30 to 33 minutes or until toothpick inserted in center comes out clean. Cool in pans for 15 minutes.
Remove cakes from pans. Cool completely. Reserve 1/4 c. toffee bits; fold remaining bits into whipped topping. Place one cake layer on serving plate; spread with 3/4 c. topping mixture. Top with remaining layer. Frost sides and top with remaining topping mixture; garnish with reserved bits.
Tip:
If choc. toffee bits are not available, 4 choc. covered toffee candy bars can be substituted by chopping barss in a food processor until small pieces form.
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