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Home > Recipes > Glazed English Toffee Cake

Glazed English Toffee Cake Recipe

Glazed English Toffee Cake
  • Expert

Find Similar Recipes:

Cakes x Frostings x Expert x HEATH Toffee Bits x HERSHEY’S SPECIAL DARK Cocoa x Birthday x Thanksgiving x
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Prep Time:
21 Minutes
Skill Level:
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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 2 eggs , separated
  • 1-1/2 cups sugar, divided
  • 1-1/4 cups all-purpose flour
  • 1/2 cup HERSHEY'S SPECIAL DARK Cocoa
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 cup buttermilk or sour milk*
  • CHOCOLATE GLAZE (recipe follows)
  • 1-1/2 cups frozen whipped topping, thawed
  • 1 cup HEATH BITS 'O BRICKLE Toffee Bits

Directions

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans. Beat egg whites in small bowl until foamy; gradually add 1/2 cup sugar, beating until stiff peaks form.

2. Combine remaining 1 cup sugar, flour, cocoa, baking soda and salt in large bowl. Add oil, buttermilk and egg yolks; beat until smooth. Gently fold egg whites into batter. Pour into prepared pans.

3. Bake 25 to 30 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to wire racks. Cool completely.

4. Place one cake layer on serving plate; spread whipped topping over top. Sprinkle with half of toffee bits. Top with other layer. Spoon CHOCOLATE GLAZE over top of cake, allowing glaze to drip down sides. Sprinkle with remaining toffee. Store covered in refrigerator.

10 servings.

CHOCOLATE GLAZE: Combine 1/2 cup sugar and 1/4 cup HERSHEY'S Dutch Processed Cocoa in small saucepan. Stir in 3 tablespoons light cream and 5 tablespoons butter or margarine. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute. Cool to room temperature, stirring occasionally. About 3/4 cup.

*To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

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HERSHEY'S Kitchens Reviews

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  • 4 stars

    8/7/2010

    First time I tried putting filling in a cake.. It came out delicious, I highly recommend this one. Except I did do a couple of changes, I did a low fat buttermilk and a low fat margarine. Still tasted wonderful. Also for the frosting and filling I used the one from a Hershey's recipe called French Rue (chocolate roll). I like to experiment. Either way came out wonderful.. My family enjoyed tremendously.. THanks Hershey's.

  • 4 stars

    11/6/2009

    This is my very favorite chocolate cake. Although it says it's for advanced bakers, I certainly don't find it tht difficult to make. I have been making it for years.

  • 4 stars

    11/5/2009

    I would like to make this recipe for next thanksgiving and every other day or any day.

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