Chocolate Toffee Bundt

Chocolate Toffee Bundt Cake
 
Recipe type: Dessert
Serves: 12

 
This Chocolate Toffee Bundt Cake is a great cake to throw together for a birthday party or for an afternoon coffee guest. Simply delicious!
Ingredients
  • 1 package (8 ounces) milk chocolate English toffee bits
  • 1 cup (6 ounces) semisweet chocolate chips
  • 2 tablespoons brown sugar
  • CAKE:
  • 1 cup butter, softened
  • 1-1/4 cups packed brown sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1-1/4 cups buttermilk
  • CARAMEL ICING:
  • ¼ cup butter, cubed
  • 2 teaspoons all-purpose flour
  • 1 can (5 ounces) evaporated milk
  • 1 cup packed brown sugar
Instructions
  1. Combine the toffee bits, chips and brown sugar; set aside.
  2. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition (mixture will appear curdled). Beat in vanilla. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition.
  3. Pour a third of the batter into a greased and floured 10-in. fluted tube pan. Sprinkle with a third of the toffee mixture. Repeat layers twice. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean.
  4. Cool for 10 minutes before removing from pan to wire rack to cool completely. For 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.

 

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