 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
|
This recipe comes from my Hershey's cookbook. I made this and another cake last night and took it to Sunday School this morning. Needless to say there was not a crumb left, It is a little time consuming but well worth the effort. Ingredients:
2 egg whites |
1/2 cup white sugar |
1-1/4 cups all-purpose flour |
1 cup white sugar |
1/2 cup dutch processed cocoa |
3/4 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup vegetable oil |
1 cup buttermilk |
1-1/2 cups frozen whipped topping thawed |
1 cup toffee bits |
1/2 cup granulated white sugar |
1/4 cup dutch processed cocoa |
3 tablespoons light cream |
5 tablespoons butter |
Directions:
1. Heat oven to 350 then grease and flour two round baking pans.
2. Beat egg whites in small bowl until foamy.
3. Gradually add 1/2 cup sugar beating until stiff peaks form.
4. Combine remaining sugar, flour, cocoa, baking soda and salt in large bowl.
5. Add oil, buttermilk and egg yolks then beat until smooth.
6. Gently fold egg whites into batter then pour into prepared pans.
7. Bake 30 minutes then cool 5 minutes and remove from pans to wire rack.
8. Cool completely.
9. Place one cake layer on serving plate and spread whipped topping over top.
10. Sprinkle with half of toffee bits then top with other layer.
11. Spoon glaze over top allowing glaze to drip down sides.
12. Sprinkle with remaining toffee then store covered in refrigerator.
13. To make glaze combine 1/2 cup sugar and 1/4 cup cocoa in small saucepan.
14. Stir in 3 tablespoons light cream and 5 tablespoons butter.
15. Cook over medium heat stirring constantly until mixture comes to boil.
16. Boil 1 minute then cool to room temperature stirring occasionally.
|
|