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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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TOFFEE TURVEY CAKE This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Bradshaw Estate in McKinney, Texas in 1988. Ingredients:
filling |
1/4 cup sugar |
1/3 cup water |
14 ounce can sweetened condensed milk |
cake |
1 package yellow cake mix |
1-1/2 teaspoons instant coffee |
1 cup milk |
1/2 cup oil |
3 eggs |
frosting |
1/2 teaspoon instant coffee |
1/4 cup milk |
4-3/4 cups powdered sugar sifted |
6 tablespoons butter softened |
1-1/2 teaspoons vanilla |
Directions:
1. Preheat oven to 350.
2. Grease and flour two round cake pans then line with wax paper and grease bottom again.
3. In small saucepan combine all filling ingredients.
4. Cook stirring constantly over low heat until mixture comes to full boil then boil 2 minutes.
5. Pour into prepared pans then let topping sit 5 minutes.
6. In large bowl blend cake ingredients until moistened then beat 2 minutes at highest speed.
7. Spoon batter over set topping mixture in pans then bake 35 minutes.
8. Loosen cake from sides of pans and immediately invert layers onto cooling racks.
9. Cool layers 10 minutes before removing waxed paper then cool completely.
10. Place layers filling sides together on serving plate.
11. In small bowl dissolve instant coffee in milk then add remaining frosting ingredients.
12. Blend until moistened.
13. Beat 2 minutes at highest speed adding a few drops of milk for desired consistency.
14. Frost sides and top of cake.
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