CHOCOLATE TOFFEE BUNDT CAKE
Time 1h30m
Number Of Ingredients 18
Steps:
- Preheat oven to 325 degrees F. Grease bundt pan and set aside. Place cocoa in bowl and slowly add the boiling water, whisking until smooth. Set aside to cool. In large bowl, whisk together sour cream and vanilla. Then mix in the cooled cocoa mixture. In medium bowl, whisk together flour, baking soda and baking powder. In the bowl of an electric mixer cream the softened butter and sugar until light. Add eggs one at a time, beating well after each. On low speed, add the flour mixture alternately with the sour cream mixture. Beat until glossy. Pour into prepared pan and bake for about 50 minutes, or until a toothpick comes out clean. Allow to cool completely on a wire rack. for the chocolate icing: Put the chopped chocolate in a large bowl and set aside. Combine the cream, butter, cocoa and corn syrup in a large saucepan over medium heat. Bring to a simmer, then remove from heat. Pour the heated cocoa mixture over the chopped chocolate and let sit for 2 minutes, then whisk until melted and smooth. Add the vanilla and almond extracts and whisk to blend. Pour over cooled cake then sprinkle with chopped toffee.
TOFFEE CRUNCH CHOCOLATE BUNDT CAKE
This cake is so easy, feel free to add different flavors of instant pudding. We've tried cheesecake and chocolate! So good!
Provided by Sandy
Categories Dessert
Time 1h5m
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, mix together the cake mix, yogurt, eggs, ½ cup warm water, pudding mix and ½ cup oil.
- Using a hand mixer (or stand mixer), beat the ingredients until combined, 1-2 minutes, until fluffy. Gently fold in the chocolate chips.
- Prepare a bundt pan with cooking spray, and lightly dust with flour. Pour mixture into the bundt pan. Bake in preheated oven, 35 to 40 minutes, until a toothpick inserted in center of cake comes out clean.
- Remove cake from oven, and cool for 10 minutes. Carefully transfer cake from pan to wire rack; cool an additional 1 hour.
- For frosting, combine brown sugar, butter and milk in a large saucepan. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in vanilla extract and cocoa powder. Cool to lukewarm.
- Gradually beat in confectioners' sugar, and right away, drizzle over the cake. Add chopped toffee on top!
CHOCOLATE-TOFFEE CRUNCH LAYER CAKE
This layered cake is pure chocolate confection. Betty Crocker™ Super Moist™ chocolate cake mix gets an extra chocolaty plus-up from the addition of chocolate pudding before baking. A from-scratch dangerously good dark chocolate buttercream frosting covers the three layers of cake. The special addition that takes this dessert to the next level? A toffee bits crunch that's sprinkled among the frosting in between the cake layers, and then piled atop the cake. For an extra-fun touch, we added small frosting stars piped around the edges of the top of the cake! It's a truly over-the-top chocolate dessert that makes a gorgeous centerpiece, and makes any chocolate-loving guest very happy.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h5m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray.
- In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups batter in each pan. Spread evenly.
- Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- Meanwhile, in small microwavable bowl, microwave 1/3 cup chocolate chips uncovered on High 30 seconds; stir. Continue to microwave in 15-second increments, stirring after each, until chips can be stirred smooth. Add almonds to bowl; stir until almonds are coated evenly with chocolate. Spread on waxed paper-lined cookie sheet. Refrigerate at least 30 minutes until chocolate is firm.
- Break chocolate-coated nuts into large pieces, and place in bowl of food processor. Cover and process until coarsely chopped. Place in small bowl; stir in toffee bits. Set aside.
- In small microwavable bowl, microwave 3/4 cup chocolate chips uncovered on High 60 seconds; stir halfway through. Continue to microwave in 15-second increments until chips can be stirred smooth; cool 10 minutes. In large bowl, beat butter and melted chocolate with electric mixer on medium speed until blended. On low speed, beat in powdered sugar, milk and vanilla, scraping side of bowl occasionally, until smooth and creamy.
- Place one cake layer on serving plate. Spread 2/3 cup of the frosting on top; sprinkle 2 tablespoons of the toffee bits crunch over top of frosting. Top with second cake layer. Spread 2/3 cup frosting on top; sprinkle 2 tablespoons of the toffee bits crunch over top of frosting; top with third cake layer. Fit decorating bag with medium star piping tip; fill with 3/4 cup of the frosting. Set aside.
- Frost sides with thin layer of frosting so sides are covered but cake still shows through. Spread remaining frosting on top. Using decorating bag, pipe stars on top edge of cake. Fill center with remaining toffee bits crunch. Refrigerate cake 30 minutes. If refrigerating cake longer than 30 minutes, let cake stand 10 minutes at room temperature before cutting. Store loosely covered in refrigerator.
Nutrition Facts : Calories 700, Carbohydrate 79 g, Cholesterol 100 mg, Fat 7, Fiber 2 g, Protein 5 g, SaturatedFat 19 g, ServingSize 1 Slice, Sodium 680 mg, Sugar 60 g, TransFat 1 g
CHOCOLATE BUNDT CAKE
Guaranteed to satisfy any chocolate craving, this is an excellent cake to keep in mind when you have a houseful of guests. The ganache glaze makes it dressy enough for dessert after a special dinner.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Number Of Ingredients 13
Steps:
- Make the cake: Preheat oven to 325 degrees. Butter a 14-cup Bundt pan. In a large bowl, whisk together flour, cocoa, baking soda, and salt. Mix milk and sour cream in a glass measuring cup.
- With an electric mixer on medium-high speed, beat butter and sugar until pale and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating well after each addition; add vanilla. Reduce speed to low; add flour mixture in 2 batches, alternating with the milk mixture and beginning and ending with the flour; beat until just combined.
- Transfer batter to prepared pan; smooth top with an offset spatula. Bake until a cake tester comes out clean, about 55 minutes. Transfer pan to a wire rack to cool completely.
- Make the glaze: Place chocolate in a heatproof bowl. Bring cream to a simmer in a small saucepan; pour over chocolate. Let stand 2 minutes. Add butter, and mix until smooth. Let stand, stirring occasionally, until slightly thickened. Pour glaze over cake.
CHOCOLATE COFFEE BUNDT CAKE
Here's a deep decadent cake inspired by Duncan Hines. This one is especially for all you coffee lovers out there.
Provided by HOUSEMANAGER Charle
Categories Breads
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- COMBINE in a large mixer bowl cake mix, pudding mix, eggs, water, liqueur and cinnamon; Beat on medium speed for 2 minutes; Stir in chocolate chips; Spread batter evenly in prepared 10 inch bundt pan, greased and floured.
- BAKE for 50 to 55 minutes; Cool 20 minutes on wire rack, then remove from pan and cool completely on rack set over waxed paper.
- COMBINE in a small saucepan granulated sugar, butter and coffee; Bring to a boil over medium heat, stirring to dissolve sugar, then boil 3 minutes; Remove from heat, stir in liqueur; Let cool.
- POKE holes over surface of warm cake with fork and brush half of glaze over cake, letting it soak in for about 1o minutes; Brush remaining glaze over cake; Cool completely; Dust with confectioners sugar.
KITCHEN SINK CHOCOLATE BUNDT CAKE...
This is a moist, dark chocolate cake. Inside the batter it contains chocolate chips, peanut butter chips and toffee bits. Then, a layer of dark chocolate ganache is poured over the top. Crushed peanut butter filled-pretzels, Oreo cookies, and salted peanuts are pressed into the outside of the cake. Then, caramel is drizzled on top. It's everything but the kitchen sink! Holy cow! Amazing!
Provided by kmergirl
Categories Dessert
Time 1h10m
Yield 1 bunt cake, 10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F. Coat a 12-cup Bundt pan with flour-added cooking spray.
- In a medium sized mixing bowl, sift together flour, cocoa powder, baking powder and salt.
- In a large mixing bowl, using a mixer on medium speed, beat together butter and sugar until creamy, about 1-2 minutes. Beat in eggs and vanilla, until combined, about 1 minute. Reduce mixer speed to low, and beat in flour mixture, alternating with buttermilk. Continue to beat for 1-2 minutes, or until ingredients are well combined; stir in 1 cup chocolate chips, peanut butter chips and toffee bits until combined.
- Pour batter into prepared pan, and shake/tap a few times, to allow batter to settle into all of the creases. Bake at 350 degrees F. for 55-60 minutes, or until a wooden skewer inserted into cake comes out with moist crumbs attached.
- Cool for 10 minutes on a wire rack; run a knife around the edges of pan, and invert cake onto platter; cool for 45 minutes.
- Bring cream to a boil, in a small saucepan, over medium heat. Reduce heat to low, and stir in the additional 3/4 cup chocolate chips, until melted and smooth; drizzle evenly over cake and spread with a knife.
- Sprinkle and pack pretzel pieces, cookie pieces, and peanuts onto top and sides of cake; drizzle with caramel sauce.
CHOCOLATE TOFFEE CAKE
"I've been making this cake for years, and it's the most requested cake from my family and friends for coffee get-togethers. Now that I have two grandsons, I serve it at birthdays, too!"
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Combine the toffee bits, chips and brown sugar; set aside., In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition (mixture will appear curdled). Beat in vanilla. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition., Pour a third of the batter into a greased and floured 10-in. fluted tube pan. Sprinkle with a third of the toffee mixture. Repeat layers twice. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean., Cool for 10 minutes before removing from pan to wire rack to cool completely. For icing, in a small saucepan, melt butter. Stir in flour until smooth; gradually add evaporated milk and brown sugar. Bring to a boil; cook and stir for 4-5 minutes or until thickened. Cool. Drizzle over cake.
Nutrition Facts : Calories 665 calories, Fat 32g fat (18g saturated fat), Cholesterol 132mg cholesterol, Sodium 417mg sodium, Carbohydrate 89g carbohydrate (64g sugars, Fiber 2g fiber), Protein 8g protein.
TOFFEE BUNDT CAKE
This is almost as easy as a dump cake. It's wonderfully tasty and frequently demanded by my friends.
Provided by Tinacooks
Categories Bundt Cake From a Mix
Time 1h40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt® pan.
- Mix cake mix, pudding mix, vegetable oil, sugar, water, and eggs together in a large mixing bowl until smooth. Fold in sour cream; batter will be very thick.
- Pour 1/2 of the batter into the prepared pan. Sprinkle 1/2 of the toffee bits over the top, being careful to keep them away from the sides of the pan. Pour remaining batter over top, then sprinkle with remaining toffee bits.
- Bake in the preheated oven until a skewer inserted in the center comes out clean, about 55 minutes.
- Cool on the pan for 5 minutes, then invert onto a serving plate and let cool for about 25 more minutes.
- Sift powdered sugar over the cooled cake.
Nutrition Facts : Calories 516.8 calories, Carbohydrate 59.7 g, Cholesterol 87.4 mg, Fat 29.4 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 9.6 g, Sodium 539.7 mg
STICKY TOFFEE BUNDT CAKE RECIPE BY TASTY
Here's what you need: hot water, earl grey teabags, medjool date, ground cinnamon, ground nutmeg, butter, caster sugar, dark brown sugar, eggs, self-raising flour, butter, golden caster sugar, dark brown sugar, dark rum, double cream
Provided by Ellie Holland
Categories Desserts
Yield 6 servings
Number Of Ingredients 15
Steps:
- In a small bowl, steep the teabags in the hot water for about 5-10 minutes.
- Let cool and take the teabags out, keeping the water.
- Pre-heat the oven to 180°C (350°F).
- In a blender, blend the the medjool dates, cinnamon, nutmeg and teabag water to a smooth puree.
- For the cake, in a large bowl add the butter and both sugars, cream together using a wooden spoon until light and fluffy.
- Next, beat in the eggs one by one, using a metal spoon.
- Fold in the flour, followed by the puree.
- Pour into a thoroughly greased bundt cake tin and smooth out the top.
- Bake in the oven for about 45 minutes, until golden brown and cooked through.
- Prepare the caramel sauce by melting the butter and two sugars together in a saucepan over a low-medium heat.
- Stir in the rum and double cream.
- Bring to the boil and simmer for about 5 minutes.
- Pour into a jug and leave to cool.
- Once the cake is ready, flip onto a cooling rack.
- Using a pastry brush, gently brush some of the caramel sauce all over the bundt cake so that it is completely covered. This will help keep the cake nice and moist.
- Pour what's left of the caramel over the top of the cake.
- Enjoy!
DOUBLE-CHOCOLATE TOFFEE ICEBOX CAKE
My mother-in-law taught me that anything tastes good if you use enough chocolate or cream. This no-bake dessert proves she was right. Sometimes I use chocolate graham crackers and stack up the layers in a 9-inch square pan. -Bee Engelhart, Bloomfield Township, Michigan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, whisk milk and pudding mix 2 minutes. Let stand 2 minutes or until soft-set. In another large bowl, beat cream until stiff peaks form., Arrange 20 cookies on bottom of an 8-in. square baking dish. Spread a fourth of the chocolate pudding and a fourth of the whipped cream over cookies. Repeat layers 3 times. Sprinkle with crushed candy bars. Refrigerate overnight.
Nutrition Facts : Calories 538 calories, Fat 28g fat (14g saturated fat), Cholesterol 64mg cholesterol, Sodium 493mg sodium, Carbohydrate 68g carbohydrate (40g sugars, Fiber 3g fiber), Protein 8g protein.
More about "chocolate toffee bundt cake recipes"
IRISH CHOCOLATE COFFEE BUNDT CAKE RECIPE | BAKED BY AN INTROVERT
From bakedbyanintrovert.com
CHOCOLATE BUNDT CAKE | RICARDO
From ricardocuisine.com
TOFFEE BUNDT CAKE - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
Cuisine AmericanCategory DessertServings 20Calories 392 per serving
- Sift the all-purpose flour, cake flour, baking powder, baking soda, and salt together onto a piece of wax paper.
- In a medium bowl, combine the chopped Heath bars and chocolate chips. Add 1 1/2 tablespoons of the flour mixture and stir together.
- Using an electric stand mixer with a paddle attachment, cream the butter at medium speed for 3 minutes.
FOODIECRUSH - TOFFEE CHOCOLATE BUNDT CAKE | FACEBOOK
From facebook.com
CHOCOLATE BUNDT CAKE WITH COFFEE GLAZE - COURTNEY'S SWEETS
From courtneyssweets.com
23 BUNDT CAKE RECIPES FOR BEAUTIFUL BAKING WITHOUT FUSS
From epicurious.com
NOTHING BUNDT CAKES VALENCIA CA - THERESCIPES.INFO
From therecipes.info
DOUBLE CHOCOLATE BUNDT CAKE - BUTTER BE READY
From butterbeready.com
CHOCOLATE TOFFEE BUNDT CAKE - DELECTABILITIES
From delectabilities.com
CHOCOLATE TOFFEE CRUNCH BUNDT CAKE - FEASTING IS FUN
From feastingisfun.com
MOST AMAZING CHOCOLATE BUNDT CAKE
From thestayathomechef.com
CHOCOLATE BUNDT CAKE RECIPES | ALLRECIPES
From allrecipes.com
CHOCOLATE TOFFEE ROCKY ROAD BUNDT CAKE #BUNDTBAKERS
From chefnextdoorblog.com
30 BEST BUNDT CAKE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
BUNDT CAKE WITH PUDDING RECIPES : OPTIMAL RESOLUTION LIST
From recipeschoice.com
MOIST CHOCOLATE COFFEE CAKE (COFFEE BUNDT CAKE)
From easycookingwithmolly.com
ULTIMATE CHOCOLATE FUDGE BUNDT CAKE — LET'S DISH RECIPES
From letsdishrecipes.com
20 CHOCOLATE CAKE MIX RECIPES YOU’LL LOVE - INSANELY GOOD
From insanelygoodrecipes.com
TOFFEE BUNDT CAKE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
EASY CHOCOLATE BUNDT CAKE - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
TOFFEE PECAN BUNDT CAKE WITH CARAMEL DRIZZLE - A FAMILY FEAST
From afamilyfeast.com
CHOCOLATE BUNDT CAKE – MODERN HONEY
From modernhoney.com
10 BEST TOFFEE FILLING FOR CAKE RECIPES | YUMMLY
From yummly.com
CHOCOLATE ESPRESSO BUNDT CAKE | A BAKER'S HOUSE
From abakershouse.com
CHOCOLATE CREAM CHEESE BUNDT CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CHOCOLATE TOFFEE BUNDT CAKE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
31 AMAZING BUNDT CAKE RECIPES – THE KITCHEN COMMUNITY
From thekitchencommunity.org
TOFFEE BUNDT CAKE | RECIPES WIKI | FANDOM
From recipes.fandom.com
CHOCOLATE COFFEE BUNDT CAKE - THETARTTART.COM
From thetarttart.com
CHOCOLATE TOFFEE BUNDT CAKE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
TOFFEE CRUNCH CHOCOLATE BUNDT CAKE - ALL INFORMATION ABOUT …
From therecipes.info
EASY AND DELICIOUS STICKY TOFFEE PUDDING BUNDT CAKE
From cakebycourtney.com
STICKY TOFFEE BUNDT CAKE - CRUMBS AND CORKSCREWS
From crumbscorkscrews.com
10 BEST TOFFEE BITS CAKE RECIPES | YUMMLY
From yummly.com
MOST AMAZING CHOCOLATE BUNDT CAKE - YOUTUBE
From youtube.com
CHOCOLATE TOFFEE CRUNCH CAKE - KATE THE BAKER
From katethebaker.com
CHOCOLATE ESPRESSO BUNDT COFFEE CAKE - DAILY DISH RECIPES
From dailydishrecipes.com
BETTER THAN SEX CAKE - CHOCOLATE BUNDT - LIVING LOCURTO
From livinglocurto.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love