DISCLAIMER: Never got this one to work. Using this recipe, I had doughiness. The problem is that I felt that cooking it longer would produce a burned outside. Replacing the cake with a cake mix and following the rest of the recipe as written found all my toffe and choc chips at the bottom of the pan in one big gross mess. The caramel frosting is AMAZING. It would be delicious on a gingerbread or spice cake. I'll keep you posted.
Combine toffee bits, choc chips and brown sugar. Set aside.
Cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking powder, salt and baking soda and add to creamed mixture alternately with buttermilk, beating well after each addition.
Pour 1/3 batter into greased and floured 10 inch bundt. Sprinkle with 1/3 of toffee mixture. Repeat layers twice. Bake at 350 for 55-65 minutes. Toothpick test.
Cool for 10 minutes before removing from pan to wire rack. Cool completely.
For frosting, melt butter in a small saucepan. Stir in flour until smooth. Gradually add evaporated milk and brown sugar. Bring to a boil; cook and stir for 4-5 minutes or until thickened. Cool and drizzle over cake.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (713g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 870 (41%)|
|Amt Per Serving||% DV|
|Total Fat 96.7g||129 %|
|Saturated Fat 52.2g||261 %|
|Monounsaturated Fat 28.9g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 1213.2mg||373 %|
|Sodium 1188.7mg||41 %|
|Potassium 966.1mg||25 %|
|Total Carbohydrate 277.2g||82 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 272g|
|Protein 46.4g||66 %|
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Calories per serving: 2114
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