Friday, October 1, 2010

Chocolate Spice Cake with Caramel Toffee Frosting

This dessert has to set at least 1 hour…then bon appetite!

Servings: 10 or more (more when servings are cut small for your dessert party)

Preparation time: 30 minutes for baking

2 cups cake flour
¼ cup cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon ground cloves
½ teaspoon salt

½ cup butter (1 stick)
2 cups packed brown sugar
½ cup canola oil
4 large eggs
1 cup buttermilk

2 cups heavy cream, chilled
¾ cup prepared caramel topping
1 teaspoon vanilla extract

8 (1.4 ounce) bars chocolate-covered English toffee candy, finely chopped (about 2 cups)

Preheat the oven to 375 degrees

Combine the flour, cocoa, baking soda, baking powder, cinnamon, cloves and salt into a bowl.

Use an electric mixture to combine the butter and brown sugar until light and fluffy. Stir in the eggs one at a time. Add the flour and milk in 3 additions, alternating 1/3 flour mixture with 1/3 milk until just blended.

Pour the batter into two 9-ionch cake pans, coated in vegetable oil spray and dusted with flour. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Cool cakes in pans on a rack for 10 minutes. Invert cakes onto a rack and cool completely.

Use an electric mixture to beat the cream until it begins to thicken. Add the caramel sauce and vanilla. Continue beating until soft peaks form.

Slice the cakes in half using a serrated knife or thread. Place one cake layer half on a cake plate. Spread a layer of frosting onto the cake. Sprinkle candy crumbs onto the frosting. Repeat for all layers. Frost the sides and top of the cake. Sprinkle chopped candy pieces on the top and side frosting.

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