Chocolate Toffee Cream Cake
Source of Recipe
Aunt Saunny
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
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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