A chocolate layer cake filled with whipped
topping dotted with toffee bits and topped with a chocolate glazed
sprinkled with more toffee bits.
Glazed English Toffee
- 2 large eggs, separated
1 1/2 cups granulated sugar - divided use
1 1/4 cups all-purpose flour
1/2 cup HERSHEY'S SPECIAL DARK Cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
1 cup buttermilk or sour milk*
1 1/2 cups frozen non-dairy whipped topping, thawed
- 1 cup HEATH BITS 'O BRICKLE Toffee Bits
- divided use
- Chocolate Glaze (recipe follows)
- Heat oven to 350°F (175°C). Grease
and flour two 9-inch round baking pans.
- Beat egg whites in small bowl until foamy;
gradually add 1/2 cup sugar, beating until stiff peaks form.
- Combine remaining 1 cup sugar, flour,
cocoa, baking soda and salt in large bowl. Add oil, buttermilk
and egg yolks; beat until smooth. Gently fold egg whites into
batter. Pour into prepared pans.
- Bake 25 to 30 minutes or until cake springs
back when touched lightly in center. Cool 5 minutes; remove from
pans to wire racks. Cool completely.
- Place one cake layer on serving plate;
spread whipped topping over top. Sprinkle with half of toffee
bits. Top with other layer.
- Spoon Chocolate Glaze over top of cake,
allowing glaze to drip down sides. Sprinkle with remaining toffee.
Store covered in refrigerator.
Makes 10 servings.
*To sour milk: Use 1 tablespoon white vinegar
plus milk to equal 1 cup.
Combine 1/2 cup granulated sugar and 1/4 cup HERSHEY'S Dutch
Processed Cocoa in small saucepan. Stir in 3 tablespoons light
cream and 5 tablespoons butter or margarine. Cook over
medium heat, stirring constantly, until mixture comes to boil.
Boil 1 minute. Cool to room temperature, stirring occasionally.
Makes about 3/4 cup glaze.
Recipe courtesy of the Hershey Kitchens,
and reprinted with permission of The Hershey Company. ©
The Hershey Company.