Chocolate and Toffee Layer Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 8hrs
SERVES: 8-10
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • CAKE: Prepare cake mix as directed, adding 1 cup sour cream to batter before mixing.
  • Pour into two round cake pans and bake as directed on box. Cool layers thoroughly.
  • (For frosting: Place a mixing bowl and beater into the refrigerator ahead of time to better whip the cream.).
  • 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.
  • 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.).
  • Beat at high speed for several minutes, until you achieve "Cool Whip" consistency. (Don't over beat; it will get too thick.).
  • Gently fold in the toffee bits.
  • Frost the cake! Mmmmm -- .
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