«All
Valentine's Day Recipes
Frozen English Toffee Cake
By Sandra Lee, Semi-Homemade Desserts
INGREDIENTS
Cake
1 box (18.25-ounce) devil's food cake mix, Duncan Hines Moist
Deluxe®
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
Ice Cream Filling
and Frosting
1/2 gallon chocolate or vanilla ice cream, softened, Breyers®
or Edy's®
1 bag (10-ounce) English toffee bits, SKOR®
1 container (8-ounce)
frozen whipped topping, thawed, Cool Whip®
For: 12 - 16 servings.
PREPARATION
Cake Preparation
1. Preheat oven to 350°F.
2. Butter and flour two 8-inch-round cake
pans.
3. Combine cake mix, water, oil, and eggs
in large bowl. Beat for 2 minutes, or until well blended.
4. Pour batter into prepared pans.
5. Bake for 30 minutes, or until toothpick
inserted into center of cakes comes out clean.
6. Cool cakes in pans on cooling rack for
15 minutes. Remove cakes from pans and cool cakes completely
on cooling rack.
Ice Cream Filling Preparation
1. Line three 8-inch-round cake pans with plastic wrap, allowing
3 inches of plastic to hang over sides.
2. Divide ice cream equally among pans.
Using rubber spatula, spread ice cream over bottoms of prepared
pans, forming smooth, even layers. Sprinkle 1/4 cup of toffee.
3. bits over ice cream in each pan.
4. Freeze for 3 hours, or until frozen solid.
To Assemble and Frost
1. Cut each cake layer horizontally in half.
2. Working quickly, remove ice cream from
pans.
3. Peel off plastic and place 1 ice cream
circle on each of 3 cake layers.
4. Stack cake and ice cream layers atop
each other on serving platter.
5. Top with remaining cake layer.
6. Frost cake with whipped topping and sprinkle
with remaining toffee bits.
7. Freeze until ready to serve. Let ice
cream cake stand at room temperature for 5 minutes before serving.
