Ingredients for Layered Toffee Cake
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How to Make Layered Toffee Cake
- Preheat oven to 350°F (175°C). Prepare your favorite 9x13 inch cake recipe (or use a boxed mix). Bake according to package directions or your recipe, and let it cool completely.
- In a large mixing bowl, beat 1 cup of heavy cream with an electric mixer until soft peaks form.
- Gradually add 1 cup of prepared toffee ice cream topping (store-bought or homemade) and 1 teaspoon of vanilla extract. Beat until smooth and fluffy.
- Carefully cut the cooled cake horizontally into three even layers.
- Place the bottom cake layer on a serving plate.
- Spread 1/3 cup of the cream mixture evenly over the bottom layer. Sprinkle with 1/2 cup of crushed toffee candy bars.
- Repeat layers 6 and 7 with the remaining cake layers and cream mixture, ending with a cake layer on top.
- Frost the top and sides of the cake with the remaining cream mixture.
- Sprinkle the remaining crushed toffee candy bars over the frosting.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Store leftovers in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
137g
Fat
73g
Carbs
20g
