GLAZED ENGLISH CHOCOLATE TOFFEE CAKE
2 lg. eggs, separated
1 1/2 c. granulated sugar, divided use
1 1/4 c. all-purpose flour
1/2 c. Hershey’s Special Dark Cocoa
3/4 tsp. baking soda
1/2 tsp. salt
1/2 c. vegetable oil
1 c. buttermilk or sour milk*
1 1/2 cups frozen non-dairy whipped topping, thawed
1 c. Heath Bits ‘O Brickle toffee Bits, divided use
Heat oven to 350°F. Grease and flour two 9-inch round baking pans. Beat egg whites in small bowl until foamy; gradually add 1/2 c. sugar, beating until stiff peaks form. Combine remaining 1 c. sugar, flour, cocoa, baking soda & salt in large bowl. Add oil, buttermilk & egg yolks; beat until smooth. Gently fold egg whites into batter. Pour into prepared pans. Bake 25 to 30 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to wire racks. Cool completely. Place one cake layer on serving plate; spread whipped topping over top. Sprinkle with half of toffee bits. Top with other layer. Spoon Chocolate Glaze (see recipe below) over top of cake, allowing glaze to drip down sides. Sprinkle with remaining toffee. Store covered in refrigerator. Makes 10 servings.
*To sour milk: Use 1 T. white vinegar plus enough milk to equal 1 cup.
1/2 c. granulated sugar
1/ c. Hershey’s Dutch Cocoa
3 T. light cream
5 T. butter
Combine granulated sugar & Hershey’s Dutch Cocoa in small saucepan. Stir in light cream & butter. Cook over medium heat, stirring constantly, until mixture comes to boil. Boil 1 minute. Cool to room temperature, stirring occasionally. Makes about 3/4 c. glaze.