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 :

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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