English Toffee Crunch Cake

This cake, English Toffee Crunch Cake, would be good with chocolate cake, if you can’t find the German Chocolate.  But if you’re like me, you wouldn’t make the cake until you found the right cake mix.  You should really try this cake…its gooood!

English Toffee Crunch Cake Recipe

English Toffee Crunch Cake

Cake:   1 pkg. Pillsbury Plus German Chocolate Cake Mix

1 ¼ cups water

1/3 cup oil

3 eggs

Frosting:   2 cups whipping cream

¼ tsp. instant coffee

3 Tbsp. firmly packed brown sugar

1 Tbsp. chocolate flavored liqueur, if desired

6 (1 1/8 oz.) English toffee candy bars

 

Heat oven to 350 F.  Grease and flour two 8 or 9 inch round cake pans.  In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at highest speed.  Pour into prepared pans.  Bake at 350 F. for 25 to 35 minutes or until toothpick inserted in center comes out clean.  Cool 15 minutes; remove from pans.  Cool completely.

In large bowl, beat whipping cream and instant coffee until slightly thickened.  Add brown sugar and continue beating until stiff peaks form.  Fold in liqueur.  Split each cake layer in half horizontally to form 4 layers.  Place 1 cake layer cut side up on serving plate.  Spread with ½ cup of frosting.  Crush one candy bar and sprinkle over frosting.  Top with a second cake layer cut side down; spread with another ½ cup of frosting.  Crush one candy bar and sprinkle over frosting.  Repeat with remaining layers.  Frost top and sides with remaining frosting.  Coarsely chop remaining candy bars and sprinkle on top and sides of cake.  Refrigerate until ready to serve.  Store in refrigerator.      12 servings

(Recipe for the English Toffee Crunch Cake recipe, Pillsbury Classic Cookbook, Chocolate Lovers III, Our Most Irresistible & Requested Recipes, 1988.)

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