FILLING
1 pkg (200)g Chipits SKOR Toffee Bits
1 cup Chipits Semi-Sweet Chocolate Chips
1/2 cup chopped pecans (I omitted, I don't like nuts in cake)
2 tbsp packed brown sugar
CAKE
1 cup unsalted butter, softened
1 1/4 cups packed brown sugar
4 eggs
1 tsp vanilla
3 cups Robin Hood All Purpose Flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/4 cups buttermilk
COMBINE filling ingredients in a bowl and set aside.
BEAT butter and sugar until fluffy. Beat in eggs one at a time. Beat in vanilla. In separate bowl stir together dry ingredients. Stir into butter mixture alternating with buttermilk, making 3 additions of dry and 2 of buttermilk.
SPREAD 1/3 of batter into a 10" bundt pan (greased if not a non-stick pan). sprinkle with 1/3 of toffee bits mixture. Continue with 2 more layers of batter and filling, ending with filling.
BAKE in centre of 350 degree oven for 55 minutes or until a toothpick comes out clean. Cool in pan on rack for 20 minutes.
RATING:
Heather - 10 (fresh) 8 (leftover) - "Warm chocolate and toffee, not much else to say"
Brad - 10 - "I ate 3 pieces"
NOTE: I was in a hurry and wasn't paying attention to my layering so mine all ended up in one spot. The picture on the page looked much better.
1 comment:
MMMMMMMMMM. That looks DELISH!
Post a Comment