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Toffee Turvey Cake




Source of Recipe


Internet


List of Ingredients




FOR THE FILLING:
1/4 cup granulated sugar
1/3 cup water
1 (14 ounce) can sweetened condensed milk

FOR THE CAKE:
1 package Pillsbury Plus Yellow Cake Mix
1 1/2 teaspoons instant coffee
1 cup milk
1/3 cup oil
3 eggs

FOR THE FROSTING:
1/2 teaspoon instant coffee
1/4 cup milk
4 3/4 cups powdered sugar, sifted
6 tablespoons margarine or butter, softened
1 1/2 teaspoons vanilla extract


Recipe



Heat oven to 350 degrees F. Grease and flour two 9-inch round pans, line with wax paper, then grease bottom again.

In small saucepan, combine all filling ingredients. Cook, stirring constantly, over low heat until mixture comes to a full boil. Allow to boil for 2 minutes. Pour into prepared pans. Let topping sit about 5 minutes.

In large bowl, blend cake ingredients until moistened. Beat 2 minutes at highest speed. Spoon batter over set topping mixture in pans.

Bake at 350 degrees F for 25 to 35 minutes or until a wooden pick inserted in center comes out clean. Loosen cake from sides of pans and immediately invert layers onto cooling racks. Cool layers 10 minutes before removing waxed paper. Cool completely.

Place layers, filling sides together, on serving plate.

In small bowl, dissolve instant coffee in milk. Add remaining frosting ingredients; blend until moistened. Beat 2 minutes at highest speed. If needed, add a few more drops of milk for desired frosting consistence. Frost sides and top of cake.

12 servings.