Chocolate-Toffee Crunch Cake Recipe

Posted by Grandma Jeanne on January 8, 2009

1/2 cup butter, softened
1 1/2 cups sugar
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1-1/4 cups buttermilk (or sour milk)
3 eggs
3 ounces unsweetened chocolate, melted and cooled
6 chocolate covered English toffee, 1-3/8 ounce bars
8 ounces Cool Whip, thawed

Grease and flour two 9 X 1-1/2 inch round baking pans. Set aside.

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

Add sugar and vanilla and beat until combined.

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

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

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

Pour batter evenly into prepared pans.

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

Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks.

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

For frosting, place Cool Whip in a large bowl. Gently stir in the chopped candy.

Fill and frost the cooled cake layers.

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

Cover; refrigerate to store up to 24 hours.

Makes 16 servings.