A ‘cake-mix-easy’ chocolate four-layercake filled with an easy Kahlua-spirited whipped cream fillingwith each layer topped with crushed chocolate-covered toffeecandies.
Recipe: English Toffee Cake
1 (18.25-ounce) package chocolate cakemix6 Skor candy bars, crushed (chocolate-covered toffee bars)1/3 cup Kahlua liqueur1 teaspoon unflavored gelatin2 to 3 cups whipping cream (unwhipped)1/4 cup granulated sugar
Bake cake according to package directionsin two 9-inch layer pans. Cool completely.Slice cakes in half so you have 4 rounds.
Pour Kahlua into a glass measuring cup.Sprinkle with gelatin. Let soak 5 minutes.Then heat in microwave for 20 seconds,or until warm to the touch so gelatin willdissolve when stirred.
Beat whipping cream, gradually addingsugar until soft peaks form. Fold inthe dissolved gelatin mixture.
Lay cake rounds on counter. Evenly dividewhipped cream on each cake. Leave sidesbare. Sprinkle each layer with choppedSkor candy bars. Stack cake rounds.
Refrigerate for at least 2 hours uncovered,to allow gelatin to set. Then enjoy!
Makes 12 to 16 servings.
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