Layeredtoffeecake Recipes

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LAYERED TOFFEE CAKE



Layered Toffee Cake image

This is a quick and yummy way to dress up a purchased angel food cake. To keep the plate clean while assembling this pretty layered dessert, cut two half circles of waxed paper to place under the bottom layer and remove them after frosting the cake and sprinkling on the toffee. -Pat Squire Alexandria, Virginia

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 12-14 servings.

Number Of Ingredients 5

2 cups heavy whipping cream
1/2 cup caramel or butterscotch ice cream topping
1/2 teaspoon vanilla extract
1 prepared angel food cake (8 to 10 ounces)
9 Heath candy bar (1.4 ounces each), chopped

Steps:

  • In a bowl, beat cream just until it begins to thicken. Gradually add the ice cream topping and vanilla, beating until soft peaks form. Cut cake horizontally into three layers. Place the bottom layer on a serving plate; spread with 1 cup cream mixture and sprinkle with 1/2 cup candy bar. Repeat. Place top layer on cake; frost top and sides with remaining cream mixture and sprinkle with the remaining candy bar. Store in the refrigerator.

Nutrition Facts :

FUDGE LAYER CAKE



Fudge Layer Cake image

This decadent cake is creamy-smooth and buttery. It literally melts in your mouth and leaves you swooning for more! Sprinkle frosted cake with chocolate shavings.

Provided by Lisa

Categories     Desserts     Cakes     Birthday Cake Recipes

Yield 12

Number Of Ingredients 14

1 ¾ cups all-purpose flour
1 cup unsweetened cocoa powder
1 ¼ teaspoons baking soda
⅛ teaspoon salt
¾ cup unsalted butter, softened
⅔ cup white sugar
⅔ cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 ½ cups buttermilk
¾ cup unsalted butter, softened
1 (16 ounce) package confectioners' sugar, sifted
3 (1 ounce) squares unsweetened chocolate, melted
2 teaspoons vanilla extract

Steps:

  • Sift together flour, cocoa, baking soda, and salt in a small mixing bowl.
  • In a separate bowl, cream 3/4 cup butter and white and brown sugars at medium speed until light and fluffy. Add eggs, one at a time, beating after each addition. Add 2 teaspoons vanilla. At low speed, begin by adding a little of the flour mixture to the butter mixture. Alternate with buttermilk until all are blended together. Start and end with flour.
  • Line bottoms of 2 9-inch pans with waxed paper; grease and flour. Pour batter in.
  • Bake in a preheated 350 degrees F (175 degrees C) oven for 25-30 minutes. Test with toothpick. Cool in pans for 10 minutes before turning onto racks to cool completely.
  • To Make Frosting: Cream together 3/4 cup butter and confectioners' sugar. Slowly add melted chocolate and 2 teaspoons vanilla. Beat until light and fluffy. Frost cooled cake.

Nutrition Facts : Calories 583.8 calories, Carbohydrate 81.9 g, Cholesterol 93.2 mg, Fat 28.9 g, Fiber 3.8 g, Protein 6.4 g, SaturatedFat 17.9 g, Sodium 209.6 mg, Sugar 61.5 g

CHOCOLATE-TOFFEE CRUNCH LAYER CAKE



Chocolate-Toffee Crunch Layer Cake image

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

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1 box (3.9 oz) Jell-O™ chocolate-flavor instant pudding & pie filling mix (dry)
1/3 cup dark chocolate chips
1/3 cup roasted salted almonds
1/3 cup toffee bits
3/4 cup dark chocolate chips
1 1/4 cups butter, softened
2 3/4 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla

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

MEATLOAF LAYERED CAKE RECIPE BY TASTY



Meatloaf Layered Cake Recipe by Tasty image

Here's what you need: nonstick cooking spray, vegetable oil, celery, onion, medium carrot, ground beef, dijon mustard, paprika, worcestershire sauce, tomato paste, large eggs, panko breadcrumbs, milk, salt, tomato paste, mashed potato

Provided by Kiano Moju

Categories     Dinner

Yield 8 servings

Number Of Ingredients 16

nonstick cooking spray, for greasing
2 tablespoons vegetable oil
½ cup celery, minced
½ cup onion, minced
1 medium carrot, minced
2 lb ground beef
1 teaspoon dijon mustard
1 teaspoon paprika
2 tablespoons worcestershire sauce
1 tablespoon tomato paste
2 large eggs
1 cup panko breadcrumbs
½ cup milk
salt, to taste
⅓ cup tomato paste
6 cups mashed potato, prepared

Steps:

  • Preheat the oven to 350˚F (180˚C). Grease 2 8-inch (20 cm) round cake pans with nonstick spray.
  • Heat the oil in a medium pan over medium heat. Add the celery, onion, and carrot and sauté until translucent, about 10 minutes. Set aside to cool.
  • In a large bowl, combine the ground beef, Dijon mustard, paprika, Worcestershire sauce, tomato paste, eggs, panko, milk, and salt (if using). Stir to combine, add the cooled sautéed veggies, and mix until homogeneous.
  • Divide the meatloaf between the prepared pans and spread the mixture evenly.
  • Bake for 20-25 minutes, until golden brown. Let cool for 30 minutes.
  • Add 1 meatloaf layer to a serving plate. Spread a thin layer of tomato paste over the top. Add 2 cups (500 g) of mashed potatoes to the center and spread evenly. Top with the other meatloaf layer and spread with a layer of tomato paste and 2 cups (500 g) mashed potatoes. Use an offset spatula to cover the sides of the "cake" and spread the potatoes over the whole cake in an even layer.
  • Add another cup (250 g) of mashed potatoes to the top of the cake and spread evenly over the whole cake.
  • Add the remaining mashed potatoes to a piping bag fitted with a star tip. Pipe rosettes around the base and top of the cake.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 1026 calories, Carbohydrate 141 grams, Fat 24 grams, Fiber 8 grams, Protein 50 grams, Sugar 11 grams

LAYERED TOFFEE CAKE



Layered Toffee Cake image

Very quick and easy to put together. A very rich tasting dessert. Using a premade angel food cake makes this a nice nobake dessert for hot weather when you'd rather not turn on the oven. Of course you could make the angel food cake from scratch or a mix if you wanted to.

Provided by Steve P.

Categories     Dessert

Time 30m

Yield 8 serving(s)

Number Of Ingredients 5

2 cups whipping cream
1/2 cup caramel ice cream topping or 1/2 cup butterscotch sundae sauce
1/2 teaspoon vanilla
1 prepared angel food cake
9 Heath candy bars or 9 butterfinger candy bars, chopped

Steps:

  • In a mixing bowl, beat cream just until it begins to thicken.
  • Gradually add the ice cream topping and vanilla, beating until soft peaks form.
  • Cut cake horizontally into three layers.
  • Place the bottom layer on a serving plate; spread with 1 cup of the frosting mixture and sprinkle 1/2 cup of the chopped candy bars.
  • Repeat.
  • Place the top layer on the cake; frost the tops AND sides of the cake with the remaining cream mixture.
  • Sprinkle with remaining candy bar.
  • Refrigerate until served.

Nutrition Facts : Calories 683.9, Fat 36.4, SaturatedFat 22, Cholesterol 105, Sodium 612.5, Carbohydrate 86, Fiber 0.9, Sugar 49.1, Protein 7.5

LAYERED TOFFEE CAKE



Layered Toffee Cake image

This came from Taste of Home Quick Cooking Collectors Edition - I haven't tried it yet but it sounds great.

Provided by Ceezie

Categories     Dessert

Time 30m

Yield 12-14 serving(s)

Number Of Ingredients 5

2 cups whipping cream
1/2 cup caramel ice cream topping or 1/2 cup butterscotch sundae sauce
1/2 teaspoon vanilla extract
16 ounces angel food cake mix (prepared)
12 5/8 ounces Heath candy bars, chopped

Steps:

  • In a mixing bowl, beat cream just until it begins to thicken. Gradually add the ice cream topping and vanilla; beating until soft peaks form. Cut cake horizontally into 3 layers.
  • Place the bottom layer on a serving plate; spread with 1 cups cream mixture and sprinkle with 1/2 cup candy bar. Repeat. Place layer on top of cake; frost top and sides with remaining cream mixture and sprinkle with remaining candy bar.
  • Store in fridge till ready to serve and also store leftovers in fridge.

Nutrition Facts : Calories 469.3, Fat 24.2, SaturatedFat 14.7, Cholesterol 70, Sodium 434.1, Carbohydrate 60.4, Fiber 0.6, Sugar 34.3, Protein 5.3

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