Chocolate and Toffee Layer Cake

This beautiful cake is great for company, and so easy to put together. It's a fool-proof moist cake! I have made it 24 hours ahead of time and it's still great, but the toffee pieces didn't stay very crunchy. I must thank my friend Libby and her mom for this recipe. I have also used 2 whole cake mixes to make a very tall cake. (1 whole cake mix, prepared, fits into my 9-inch pan.) But I did not double all the frosting ingredients, and it didn't have quite enough flavor. I recommend for a large cake, doubling everything.

• Ready In: 8 hrs
• Serves: 8-10
• Yields: 1 cake

Ingredients

• 18  ounces  chocolate cake mix (also oil, eggs, and water as directed)
• 1  cup sour cream
• 2  cups heavy whipping cream
• 2  tablespoons powdered sugar (optional)
• 2  teaspoons vanilla
• 8  ounces  toffee pieces

Directions

1. CAKE: Prepare cake mix as directed, adding 1 cup sour cream to batter before mixing.
2. Pour into two round cake pans and bake as directed on box. Cool layers thoroughly.
3. (For frosting: Place a mixing bowl and beater into the refrigerator ahead of time to better whip the cream.).
4. Slice each cake layer in half horizontally. (I find this easier if I completely freeze the layers beforehand, then use a very sharp serrated knife!) You now have 4 cake layers. Set aside.
5. FROSTING: Using your cold mixing bowl, blend together whipping cream, powdered sugar, and vanilla. (you can taste this mixture and decide if you want to add more sugar.).
6. Beat at high speed for several minutes, until you achieve "Cool Whip" consistency. (Don't over beat; it will get too thick.).
7. Gently fold in the toffee bits.
8. Frost the cake! Mmmmm -- .