CARAMEL TOFFEE CAKE
This is an easy peasy cake that looks like you fussed! Easy to throw together the night before company comes! From Smuckers. I used heath bars and put them in my mini food chopper. See additional helpful hints at the bottom.
Provided by SarahBeth
Categories Dessert
Time 25m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 4
Steps:
- Mix whipped topping and caramel topping gently until combined.
- Cut cake in half horizontally.
- Place the bottom layer on a serving plate; spread with 1 cup cream mixture and sprinkle with 1/3 cup candy bars. Then put another layer of the cream mixture and another layer of candy bar pieces.
- Place top layer of cake back on top of cream/candy bar layers.
- Frost top and sides with remaining cream mixture and sprinkle with remaining candy bars.
- Store in the refrigerator.
- NOTES: Be sure to store covered or the icing will become hard and sticky! I use reduced sugar/fat items and it comes out well but with a slightly different texture on the icing. Also I figued out the easiest way to crush the candy bars is to take a meat tenderizer to them and gently hammer them!
Nutrition Facts : Calories 401.1, Fat 16.9, SaturatedFat 12.2, Cholesterol 13.4, Sodium 376.2, Carbohydrate 60.8, Fiber 0.6, Sugar 36.8, Protein 4.2
TOFFEE CAKE WITH CARAMEL SAUCE
If you need a "date" for Valentine's Day or to feel "rich"...then this is the recipe for you! Whooeee! Pureed dates lend such a richness and depth to this dessert, while the rum gives it a "grown-up" kick!
Provided by Debber
Categories Dessert
Time 1h20m
Yield 1 8x8 pan, 9-16 serving(s)
Number Of Ingredients 16
Steps:
- Butter an 8- or 9-inch square pan; set aside.
- Put dates, rum and water in a small saucepan over medium-high heat; bring to a boil, stirring frequently, then reduce heat and simmer until dates are soft (about 5 minutes).
- Puree dates in a blender or food processor; let cool 15 minutes.
- Preheat oven to 350°F.
- While your "date" is cooling his heels (hahah), in a medium bowl, stir together flour, powder, salt, cinnamon and soda; set aside.
- In another bowl, cream butter and sugar until fluffy, then add eggs (one at a time).
- Reduce mixer speed to low, alternate adding flour mixture and pureed dates.
- Pour batter into prepared pan, smooth top, then pop into the oven; bake for 25 minutes (set the timer).
- At end of 25 minutes, turn heat down to 325°F and bake an additional 15-20 minutes. Cake tester should come out clean.
- Cool in pan on wire rack for 5 minutes (set the timer).
- Run a knife around the edges of the pan to loosen; place a large serving plate over the top of the pan, invert the pan/plate.
- Make the sauce: In a medium saucepan, combine cream, brown sugar and butter.
- Over medium-high heat, bring to a boil and cook for 3 minutes, stirring constantly. Add the remaining rum, cook 1 more minute.
- Pour warm sauce over cake.
- SUBSTITUTIONS: To make this more kid-friendly, substitute water or apple juice.
Nutrition Facts : Calories 629.5, Fat 25, SaturatedFat 15.2, Cholesterol 117.2, Sodium 378.8, Carbohydrate 88.9, Fiber 2.8, Sugar 63.2, Protein 5.6
CARAMEL STICKY TOFFEE CAKE
Tamal takes the rich indulgent flavours of sticky toffee puddings to make a cake with a difference. For this recipe you will need a 20cm/8in cake tin, a sugar thermometer and a large baking tray.
Provided by Tamal Ray
Categories Cakes and baking
Yield Makes 1 x 20cm/8in cake
Number Of Ingredients 17
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4 and put a small plate in the freezer. Grease and line the base of a 20cm/8in springform cake tin.
- For the fruit, combine the dried fruit and lemon juice in a bowl. Coat the fruit in the flour and stir in the lemon and orange zests.
- For the cake batter, cream the butter and sugar together until light and fluffy. Gradually beat in the eggs, beating well between each addition. Stir in the remaining ingredients and the dried fruit mixture.
- Spoon the mixture into the prepared cake tin and bake for 1 hour, or until a skewer inserted into the middle comes out clean.
- Set aside to cool, then remove from the tin, remove the baking parchment on the base and place on a wire rack to cool completely.
- For the toffee sauce, combine all the ingredients in a large saucepan and cook on a low heat for 30 minutes, stirring often, until smooth and bubbling (if using a sugar thermometer it will be 115-120C). To test if it is ready, remove the plate from the freezer and put a teaspoonful of the sauce in the middle. Leave it for a minute then test the consistency - it should be spreadable and not runny. Transfer to a bowl and leave to cool and thicken to a spreadable consistency.
- Once the cake is cool, slice it in half horizontally. Place the bottom half on a serving plate and spread the toffee sauce on top. Sandwich with the top half and spread more toffee sauce neatly all over the sides and top of the cakes.
- To make the decorations, if using, make a batch of caramel by dissolving the sugar with the glucose in a large saucepan. Cook the caramel until it is a deep amber (about 185C on a sugar thermometer) then set aside to cool. Line a baking tray with non-stick baking paper.
- Once the caramel has cooled and thickened, drip caramel over the sides of the cake so that it streaks down to form irregular shards. The caramel will nearly be at the point where it sets solid, so you need to work quickly. If it hardens up completely then warm the pan gently to loosen it again.
- Spoon some of the caramel onto the prepared tray to form irregular shards that will decorate the tops of the cakes. Set aside to harden.
- Finally create spun sugar to dress the cake. Gently warm any remaining caramel and then take 2 wooden spoons and coat the handles with a small amount of oil. Secure these to the worktop with a heavy tray so that the handles are poking out. Cover the floor with paper because you're going to be making a mess! Once the caramel is the consistency of runny honey, dip a fork into the caramel and flick it between the oiled handles. Collect up the spun sugar and arrange on top of the cake. Dot edible flowers all over the cake to finish.
CARAMEL TOFFEE CAKE
Steps:
- 1. MIX whipped topping and caramel topping gently until combined. Cut cake in half horizontally. Place the bottom layer on a serving plate; spread with 1 cup cream mixture and sprinkle with 1/3 cup candy bars. Repeat.
- 2. PLACE top layer of cake on bottom layer. Frost top and sides with remaining cream mixture. Sprinkle with remaining candy bars. Chill until ready to serve.
CHOCOLATE CARAMEL TOFFEE CRUNCH CAKE
Number Of Ingredients 6
Steps:
- Prepare and bake cake in a 9x13" baking pan as directed on back of cake mix. Let cake cool. Using a fork, poke holes all over the top of the cake. Mix together the sweetened condensed milk and caramel topping and pour all over the cake, letting it sink down into the holes. Spread whipped topping over the caramel layer and sprinkle with crushed Heath bars.
- I keep this cake in the fridge- it's delicious cold!
Nutrition Facts : Servingsize 1 serving, Calories 77 kcal
TOFFEE CARAMEL BARS
These are easy and delicious.
Provided by CHLOE.ALEXIS
Categories Desserts Cookies Cake Mix Cookie Recipes
Time 40m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking pan with cooking spray.
- Mix the cake mix, melted butter, and half of the evaporated milk in a large bowl. Pat half of the mixture into the bottom of the prepared pan, reserve the remaining half for later use. Bake for 6 to 8 minutes. Remove baking pan from the oven; immediately sprinkle with toffee chips.
- Place the caramels and the remaining half of the evaporated milk in a microwave safe bowl. Microwave on High in 1 minute intervals, stirring after each minute, until caramels are melted. Top the toffee chips with the melted caramel. Crumble the reserved cake mixture over caramel layer.
- Return the baking pan to the oven; bake for 15 minutes. Allow to cool completely before cutting into 24 bars.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 36.7 g, Cholesterol 24.5 mg, Fat 12.5 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 6 g, Sodium 274.7 mg, Sugar 21.6 g
COFFEE-TOFFEE CAKE WITH CARAMEL FROSTING
Quick and easy, this homey cake is rich in coffee, toffee and caramel flavors.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 2h
Yield 15
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom and sides of 13x9-inch pan. In small bowl, dissolve coffee granules in boiling water.
- In large bowl, beat cake mix, 1 cup water, the oil, eggs and coffee mixture with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
- In medium bowl, mix frosting and caramel topping. Frost cake with frosting mixture. Sprinkle with toffee candy. Store loosely covered.
Nutrition Facts : Calories 390, Carbohydrate 55 g, Cholesterol 45 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 39 g, TransFat 3 g
EASY CARAMEL CAKE
Need to make a celebration cake at short notice? This foolproof, showstopping caramel cake uses storecupboard ingredients and is quick to whip up
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h
Yield Serves 12-14
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter two 20cm springform tins and line the bases with baking parchment.
- Beat the butter and both sugars in a bowl with an electric whisk for a few mins until lighter in colour and fluffy. Add the vanilla and the eggs, one at a time, adding a spoonful of flour and beating in between each egg. Add the remaining flour and milk. Divide between the cake tins and bake for 25-30 mins until they're golden, spring back when pressed, and a skewer comes out clean when inserted into the middle. Cool in the tins for a few mins, then tip out and leave to cool completely on a wire rack.
- Meanwhile, for the icing, put the butter and icing sugar in a bowl and whisk for a few mins until light and airy. Whisk in the caramel briefly, adding 1 tbsp of boiling water to loosen, if needed. Set aside until the sponges are completely cool before assembling, or the icing will melt.
- Use half the icing to sandwich the cakes together, then spread the remainder over the top, smoothing it out with a knife or the back of a spoon. Leave in a cool place until ready to serve. Drizzle with the 3 tbsp extra sauce (warm briefly in the microwave if it's a little stiff), allowing some to drip down the sides if you like, and scatter over the toffee, chocolate or caramel pieces to serve. Edible glitter, birthday candles or sparklers, optional.
Nutrition Facts : Calories 517 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
STICKY TOFFEE PUDDING CAKE
This version is rich with dates. A pudding cake with caramel sauce served over the top.
Provided by Maree
Categories Desserts Cakes Holiday Cake Recipes
Time 1h5m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
- In a small bowl combine the dates and baking soda. Pour enough boiling water over the dates to just cover them.
- Cream 1/3 cup of butter with the white sugar until light. Beat in the eggs and mix well to combine.
- Add the flour and date mixture (including water) to the egg mixture and fold to combine. Pour the batter into the prepared baking dish.
- Bake in the preheated oven until a tester comes out clean, 30 to 40 minutes. Let cool slightly and prepare the sauce.
- To Make Caramel Sauce: In a small saucepan combine the brown sugar, 1/3 cup butter, and evaporated milk. Cook over medium heat and bring to boil. Turn heat down and simmer for 5 minutes, stirring occasionally. Remove from heat and stir in the vanilla. Pour the sauce over individual servings of warm cake.
Nutrition Facts : Calories 432.9 calories, Carbohydrate 69.7 g, Cholesterol 82.9 mg, Fat 16.4 g, Fiber 2.7 g, Protein 5.1 g, SaturatedFat 9.9 g, Sodium 476.8 mg, Sugar 54.6 g
TOFFEE POKE CAKE
This toffee poke cake recipe is a favorite among my family and friends. I love making it because it is so simple.-Ms. Jeanette Hoffman, Oshkosh, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 servings.
Number Of Ingredients 4
Steps:
- Prepare and bake cake according to package directions, using a greased 13x9-in. baking pan. Cool on a wire rack. , Using the handle of a wooden spoon, poke holes in cake. Pour 3/4 cup caramel topping into holes. Spoon remaining caramel over cake. Top with whipped topping. Sprinkle with candy. Refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 404 calories, Fat 16g fat (8g saturated fat), Cholesterol 48mg cholesterol, Sodium 322mg sodium, Carbohydrate 60g carbohydrate (39g sugars, Fiber 1g fiber), Protein 4g protein.
TOFFEE CRUNCH CARAMEL CHEESECAKE
Categories Cheese Dessert Bake Kid-Friendly Cream Cheese Birthday Shavuot Potluck Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 10 to 12 servings
Number Of Ingredients 17
Steps:
- For gingersnap crust:
- Preheat oven to 350°F. Spray bottom of 9-inch springform pan with 2 1/2-inch-high sides with nonstick spray. Stir ground cookies, butter, and sugar in medium bowl until moist clumps form. Press cookie mixture firmly onto bottom of prepared pan. Wrap outside of pan with 3 layers of heavy-duty foil. Bake crust until firm and beginning to darken, about 14 minutes. Cool crust. Maintain oven temperature.
- For cheesecake:
- Beat cream cheese and sugar in large bowl until smooth. Beat in butter, then eggs, 1 at a time, until just blended. Beat in vanilla. Pour batter over crust in pan. Place springform pan in large roasting pan. Add enough hot water to come halfway up sides of springform pan. Bake cake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 1 hour 10 minutes. Remove pan from water; remove foil. Place hot cheesecake uncovered in refrigerator overnight.
- For caramel topping:
- Stir sugar, water, and lemon juice in large saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes. Add cream (mixture will bubble). Reduce heat to medium-low. Simmer until reduced to 1 1/4 cups, stirring occasionally, about 8 minutes. Chill until thickened but still pourable, about 15 minutes.
- Spoon caramel over top of cake just to edges (do not allow caramel to drip down sides). Garnish top edges with chopped English toffee. Chill at least 2 hours and up to 6 hours.
- Run knife around pan sides to loosen cake; release pan sides.
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