Friday, January 22, 2010
Lisa made this delicious looking cake and shared the recipe at Stop and Smell the Chocolates. It sure looks like a winner. Here is the recipe:
Chocolate Toffee Cream Cake (from Duncan Hines)
1 pkg. Duncan Hines Moist Deluxe Dark Chocolate Fudge Cake Mix
1 1/3 cups water
1/2 cup vegetable oil
1 (6 oz.) pkg. milk chocolate English toffee bits, divided
1 (12 oz) container extra creamy non-dairy whipped topping, thawed
Preheat oven to 350 degrees F. Grease and flour two 9-in. round cake pans.
Blend cake mix, eggs, water and oil in large mixing bowl until moistened. Beat at medium speed with electric mixer for 4 min. Pour into prepared pans. Bake 30-33 min. or until toothpick inserted in center comes out clean. Cool in pans 15 min. Remove from pans. Cool completely. Reserve 1/4 cup toffee bits; fold remaining bits into whipped topping. Place one cake layer on serving plate; spread with 3/4 cup topping mixture. Top with remaining layer. Frost sides and top with remaining topping mixture; garnish with reserved chips. Refrigerate until ready to serve.