English Toffee Cake
(Shared recipe submitted by DeeDee.)
(Photo from DeeDee's website.)
- 1 chocolate cake mix
- 6 Skor bars, chopped into very small pieces (or similar crispy toffee bar in chocolate)
- 1/3 cup Kahlua (or similar coffee-flavored liqueur)
- 1 teaspoon unflavored gelatin
- 2 cups whipping cream, unwhipped (can use up to 3 cups, if desired)
- 1/4 cup granulated sugar
Bake cake according to package directions for two 9-inch layer pans. Cool completely, slice cakes in half horizontally so you have 4 rounds. Pour Kahlua into a glass measuring cup. Sprinkle with gelatin. Let soak 5 minutes. Then heat in microwave for 20 seconds or until warm to the touch so gelatin will dissolve when stirred. Beat whipping cream, gradually adding sugar until soft peaks form. Fold in the dissolved gelatin mixture. Lay cake rounds on counter. Evenly divide whipped cream on each cake. Leave sides bare. Sprinkle each layer with chopped Skor bars. Stack cake rounds, refrigerate for at least 2 hours, uncovered, to allow gelatin to set.
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