A quick Internet search for a Layered Toffee Cake and you'll find thousands that involve store-bought angel food cakes sliced in half and filled with whipped topping and chopped up chocolate bars. I thought this sounded pretty good until I dug into Lisa's homemade version, a confectionery cake where buttery toffee bits are baked into moist vanilla cake and folded into creamy frosting. One bite and you too will discover that the "Gnatnet" is the only place to search for drool-worthy desserts. —bitememore
2 1/2 cups
(200 g) package SKOR or Heath Bar bits
SKOR or Heath Bar bits
In This Recipe
1) Preheat oven to 350°F. Coat two 8-inch round cake pans with non-stick cooking spray and cover the bottom of each pan with parchment paper.
2) For the cake, using the whisk attachment of an electric mixer, beat sugar and eggs on medium speed for 2 minutes, until thickened. On low speed, add the vegetable oil, vanilla and sour cream, mixing until blended. Add the flour, baking powder, baking soda, salt and toffee bits, mixing just until combined. Divide batter evenly into prepared pans. Bake 33-35 minutes or until toothpick inserted in the center comes out clean. Remove from oven and let cool for 10 minutes before transferring cakes from pans to wire racks. Make sure layers are completely cooled before frosting.
3) For the frosting, in an electric mixer, cream vegetable shortening and margarine on medium speed until well combined. On low speed, add icing sugar, vanilla and milk. Once incorporated, turn mixer to medium speed and blend until icing is smooth. Fold in toffee bits.
4) To assemble the cake, place 1 cake layer on a serving dish and top with ¾ cup frosting. Spread evenly over cake. Top with remaining layer and spread the remaining frosting on the top and sides of the cake.