Sticky Toffee Pudding Cake II

ratherbeswimmin''s Note:

Camilla Saulsbury

• Total Time: 1 hrs 30 mins
• Prep Time: 45 mins
• Cook Time: 45 mins

Ingredients:

Servings: 9

• 8 ounces pitted dates, chopped
• 1 teaspoon baking soda
• 1 cup boiling water
• 3/4 cup packed light brown sugar
• 2 large eggs, at room temperature
• 6 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 1/3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Toffee Sauce

• 1/2 cup packed light brown sugar
• 1/8 teaspoon salt
• 1/2 cup whipping cream
• 6 tablespoons unsalted butter, cut into small pieces
• 1 teaspoon vanilla extract

Directions:

1. Spray an 8-inch square baking pan with nonstick baking spray with flour.
2. In a large bowl, combine dates, baking soda, and boiling water.
3. Let stand about 30 minutes or until cooled to room temperature.
4. Meanwhile, preheat oven to 350°.
5. Add brown sugar, eggs, butter, and vanilla to the date mixture.
6. Using an electric mixer on med-high speed, beat for 2 minutes, until blended (mixture will appear slightly curdled).
7. Add flour, baking powder, and salt; beat on low speed for 1 minute.
8. Scrape sides and bottom of bowl with a spatula.
9. Beat 15-30 seconds, until blended.
10. Spread batter evenly in the pan.
11. Bake 40-45 minutes or until a pick comes out with a few moist crumbs attached.
12. Prepare Toffee Sauce while cake bakes-in a medium saucepan, combine brown sugar, salt, cream, and butter.
13. Bring to a boil over med-high heat, whisking constantly.
14. Decrease heat and simmer, whisking, for 2 minutes, until sugar is dissolved.
15. Remove from heat and whisk in vanilla; let cool for 5 minutes or until slightly thickened; use while still warm.
16. Set cake on a wire rack; poke holes all over top of cake with a toothpick.
17. Pour 1/2 cup of the sauce over the cake.
18. Let cool in pan on rack for 10 minutes.
19. Cut cake into squares and serve warm with the remaining sauce.