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Chocolate-Toffee Crunch Cake

       

    1/2 c  butter,softened

  1 1/2 c  sugar

      1 t  vanilla

      2 c  all-purpose flour

  1 1/2 t  baking soda

    1/2 t  salt

    1/2 t  baking powder

  1 1/4 c  buttermilk (or sour milk)

      3    eggs

      3 oz unsweetened chocolate

           -melted and cooled

      6    chocolate covered english

           -toffee,1 3/8 oz bars

      8 oz frozen non-dairy whipped

           -dessert topping,thawed

Grease and flour two 9 X 1 ½-inch round baking pans (be sure pans

area full 1 ½ inches high); set aside. In a large mixing bowl, beat the

butter with an electric mixer on medium to high speed for 30 seconds.

Add sugar and vanilla and bet until combined. Add flour, baking soda,

salt, and baking powder. Add buttermilk or sour milk, eggs, and melted

chocolate. Beat on low speed until combined; beat on high speed for 2

minutes.

 

Pour batter evenly into prepared pans. Bake in a 350 oven about 25

minutes or until a wooden toothpick inserted near the center comes out

clean. Cool in pans on wire racks for 10 minutes. Remove from pans.

Cool completely on wire racks. Meanwhile, unwrap toffee bars; set two

of the bars aside. Chop the remaining bars.

 

For frosting, place dessert topping in a large bowl. Gently stir in the

chopped candy. Fill and frost the cooled cake layers. Chop remaining

candy; sprinkle over the top of the cake. Cover; refrigerate to store

up to 24 hours. Makes 16 servings.











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