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    You are in: Home / Recipes / Gooey Toffee Cake With Toasted Pecan Ice Cream Recipe
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    Gooey Toffee Cake With Toasted Pecan Ice Cream

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    30 mins

    40 mins

    Deltafa's Note:

    Rich Gooey Cake with Toffee Sauce

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    Serves: 6


    2x6 Cak ...

    Units: US | Metric

    Gooey Toffee Cake

    Toffee Sauce

    Toasted Pecan Ice Cream


    1. 1
    2. 2
      Preheat 325*/Spray Cake Pan.
    3. 3
      Combine the dates and water in a saucepan and bring to a boil. Turn off heat and gradually add the baking.
    4. 4
      soda (it will foam) and set aside.
    5. 5
      Sift together the flour and baking powder. Cream the butter in the mixer bowl until fluffy, with the mixer.
    6. 6
      running add half of the eggs and mix until incorporated. Add the rest of the eggs and vanilla and continue.
    7. 7
      to mix until smooth. Starting with the flour mixture add in thirds opposite the dates in to the creamed.
    8. 8
      mixture until all is combined and smooth.
    9. 9
      Place equal amounts into prepared pan and bake for 40 minutes or until toothpick inserted comes out clean.
    10. 10
      Toffee Sauce:.
    11. 11
      Combine the sugar, butter, half&half and brandy; boil for three minutes. Add the vanilla and heath bar bits.
    12. 12
      and stir until almost smooth.
    13. 13
      Preheat 400*.
    14. 14
      While warm ladle equal amounts into the cooked cakes and cook for five minutes or until bubbly and.
    15. 15
      golden. Let cool to room tempetature.
    16. 16
      Toasted Pecan Ice Cream:.
    17. 17
      Preheat 350*.
    18. 18
      In a sauce pan bring the milk, cinnamon sticks and vanilla to a boil. While this is coming to a boil, toast.
    19. 19
      the pecan pieces in the oven for 6-8 minutes. Toss them into the milk mixture. Turn off the milk and let rest.
    20. 20
      for at least 10 minutes. Prepare a ice bath with a strainer. (Place one small bowl into a large bowl of ice,this.
    21. 21
      is to cool the mixture down rapidly.) Bring the milk back to a boil with ½ the sugar and the other ½ of the.
    22. 22
      sugar whisk into the egg yolks until lemony in color. When the milk comes to a boil liaison with the yolks.
    23. 23
      and pour back into the sauce pan with the heat on low cook until slightly thick (2-3Min.) stirring with a.
    24. 24
      spatula so not to create air bubbles. Pour through the strainer into the ice bath to cool the mixture down.
    25. 25
      rapidly. Let cool and place in ice cream machine and process to manufactures specifications.

    Ratings & Reviews:


    Nutritional Facts for Gooey Toffee Cake With Toasted Pecan Ice Cream

    Serving Size: 1 (648 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1873.4
    Calories from Fat 823
    Total Fat 91.5 g
    Saturated Fat 43.5 g
    Cholesterol 436.4 mg
    Sodium 918.7 mg
    Total Carbohydrate 249.6 g
    Dietary Fiber 6.6 g
    Sugars 209.1 g
    Protein 23.1 g

    The following items or measurements are not included:

    vanilla beans

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