Friday, November 18, 2005
Chocolate Almond Toffee Chunk Cake
This recipe is adapted from the October 1998 issue of Chocolatier magazine. The cake is rich and delicious, perfect for any party!
Ingredients:
1 box Betty Crocker Super Moist Devil's Food Cake (with pudding) mix
1 small box instant Jello chocolate pudding
1 bag Skor candy bits
1/2 c. slivered almonds, lightly toasted, cooled
8 oz. sour cream
4 eggs
3/4 c. canola or vegetable oil
1-1/2 t. vanilla
1 t. almond extract
1/3 c. heavy cream
3 T. unsalted butter
1/4 c. Kahlua
1 T. sugar
1/2 t. vanilla
Step-by-step:
1. Preheat oven to 350 degrees. Butter and flour bundt pan well and set aside.
2. Mix together cake mix and pudding.
3. Place almonds and Skor bits in a bowl and toss with 2 T. cake mix mixture.
4. To remaining cake mixture, add sour cream, eggs, oil, extracts, and cream, in that order. Beat on low speed for one minute. Beat four more minutes on medium low. Stir in Skor-almond mixture.
5. Spoon into prepared pan, level, and bake 50 minutes to 1 hour and 15 minutes, or until done. Test with a toothpick--note that if it hits a Skor chunk, the toothpick will be coated with toffee. Be careful not to burn cake if it cooks over 50 minutes. You might need to cover it with foil for remaining baking time.
6. Cool 5-10 minutes in pan, then turn out onto wire rack. If some of the cake sticks in the pan, you can scoop it out and mold it back into the cake (the toffee will glue it back together).
7. Let the cake stand 10 minutes on the rack. Cake will settle up to one inch.
8. Place butter and Kahlua over medium and melt completely. Add sugar. Simmer one minute. Take off heat and add vanilla. Brush top and sides of cake with the mixture. Allow cake to cool completely before serving.
Ingredients:
1 box Betty Crocker Super Moist Devil's Food Cake (with pudding) mix
1 small box instant Jello chocolate pudding
1 bag Skor candy bits
1/2 c. slivered almonds, lightly toasted, cooled
8 oz. sour cream
4 eggs
3/4 c. canola or vegetable oil
1-1/2 t. vanilla
1 t. almond extract
1/3 c. heavy cream
3 T. unsalted butter
1/4 c. Kahlua
1 T. sugar
1/2 t. vanilla
Step-by-step:
1. Preheat oven to 350 degrees. Butter and flour bundt pan well and set aside.
2. Mix together cake mix and pudding.
3. Place almonds and Skor bits in a bowl and toss with 2 T. cake mix mixture.
4. To remaining cake mixture, add sour cream, eggs, oil, extracts, and cream, in that order. Beat on low speed for one minute. Beat four more minutes on medium low. Stir in Skor-almond mixture.
5. Spoon into prepared pan, level, and bake 50 minutes to 1 hour and 15 minutes, or until done. Test with a toothpick--note that if it hits a Skor chunk, the toothpick will be coated with toffee. Be careful not to burn cake if it cooks over 50 minutes. You might need to cover it with foil for remaining baking time.
6. Cool 5-10 minutes in pan, then turn out onto wire rack. If some of the cake sticks in the pan, you can scoop it out and mold it back into the cake (the toffee will glue it back together).
7. Let the cake stand 10 minutes on the rack. Cake will settle up to one inch.
8. Place butter and Kahlua over medium and melt completely. Add sugar. Simmer one minute. Take off heat and add vanilla. Brush top and sides of cake with the mixture. Allow cake to cool completely before serving.
