← All recipes

Chocolate-Toffee Crunch Cake - HometownCooking 2/02

Make Chocolate-Toffee Crunch Cake - HometownCooking 2/02 at home with Butter, Sugar, Vanilla, All Purpose Flour, and Baking Soda. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/2 cup
• 1 1/2 cup
• 1 tsp
• 2 cup
• 1 1/2 tsp
• 1/2 tsp
• 1/2 tsp
• 1 1/4 cup
• 3
• 3 oz
• 6
• 8 oz

Method (preview)

1. 1

   In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds.

2. 2

   Add sugar and vanilla and bet until combined.

3. 3

   Add flour, baking soda, salt, and baking powder.

4. 4

   Add buttermilk or sour milk, eggs, and melted chocolate.

5. 5

   Beat on low speed until combined; beat on high speed for 2 minutes.

6. 6

   Pour batter evenly into prepared pans.

7. 7

   Bake in a 350� oven about 25 minutes or until a wooden toothpick inserted near the center comes out clean.

8. 8

   Cool in pans on wire racks for 10 minutes.

9. 9

   Remove from pans.

10. 10

    Cool completely on wire racks.

11. 11

    Meanwhile, unwrap toffee bars; set two of the bars aside.

12. 12

    Chop the remaining bars.

13. 13

    For frosting, place dessert topping in a large bowl.

14. 14

    Gently stir in the chopped candy.

15. 15

    Fill and frost the cooled cake layers.

16. 16

    Chop remaining candy; sprinkle over the top of the cake.

17. 17

    Cover; refrigerate to store up to 24 hours.

18. 18

    Kelly Everhart won first place in the 2001 Florida State Fair Chocolate Cake Contest with this recipe.

19. 19

    Prep: 35 minutes * Baking: 25 minutes