Shelly's Recipe

CHOCOLATE TOFFEE CAKE

Category: Cakes

1 (8 oz) pkg milk chocolate toffee bits
1 cup semi-sweet chocolate chips
2 tbsp brown sugar

Cake
1 cup butter, softened
1 1/4 cups packed brown sugar
4 eggs
1 tsp vanilla extract
3 cups flour
1 1/2 tsp baking powder
1/2 tsp salt and baking soda
1 1/4 cups buttermilk

Caramel Icing
1/4 cup butter, cubed
2 tbsp flour
1 (5 oz) can evaporated milk
1 cup packed brown sugar

Combine first 3 ingredients and set aside.

Cake: Cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating after each addition (mixture will appeared curdled). Beat in vanilla extract. Combine dry ingredients and add to creamed mixture alternately with buttermilk, beating well after each addition.

Pour one-third of batter into a greased and floured Bundt pan. Sprinkle one-third toffee mixture. Repeat layers 2 more times. Bake at 350 for 55-65 minutes or until toothpick inserted into center comes out clean. Cool for 10 minutes before removing from pan to wire rack and cool completely.

Icing: In a small saucepan, melt butter. Stir in flour until smooth; gradually add evaporated milk and brown sugar. Bring to a boil; cook and stir for 4-5 minutes or until thickened. Cool. Drizzle over cake.