Butter Brickle Cake Frosted with Whipped Cream & Topped with Crushed Milk Chocolate Toffee

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‘Butter Brickle Cake Frosted with Whipped Cream & Topped with Crushed Milk Chocolate Toffee’ was chosen by ‘Bernideen’s Tea Time’ as a special feature!!!

http://blog.bernideens.com/2016/02/special-features-from-bttcg-blog-party_20.html

small red heart

Butter Brickle Cake Frosted with Whipped Cream & Topped with Crushed Milk Chocolate Toffee starts with a yellow cake mix to which melted butter, milk, eggs, butter brickle baking bits and vanilla are added.  After baking, the two layers are cut in half to form four, and each layer is frosted with whipped cream and sprinkled with crushed milk chocolate toffee.  Yummy!!!

I love the idea that such a delicious – and rather impressive looking dessert – starts with a ‘jazzed up’ cake mix!!

Ingredients

CAKE

  • 1 box yellow cake mix   ++  I used Betty Crocker
  • 1 cup WHOLE milk  ++ You can use 1% or 2%, the cake just won’t be as rich.
  • 1 stick (1/2 cup) melted butter  ++  Butter replaces the oil in the recipe.
  • 3 eggs
  • 1/2 tsp. vanilla and 1/2 tsp. almond extract
  • 1/2 cup butter brickle baking bits  ++   I used to ‘Heath’ toffee baking bits

WHIPPED CREAM FROSTING

  • 2 cups COLD whipping cream  (1 pint)
  • 1/3 – 1/2 cup confectionery (icing) sugar  ++  I used 1/2 cup  conf. sugar but think I will use 1/3 cup next time.  It all depends how sweet you like your whipped cream. 
  • 1-4 – 1/2 tsp. vanilla and 1/4 – 1/2 tsp. almond extract.  ++ Start out with 1/4 tsp. vanilla extract and 1/4 tsp. almond extract, then if you wish, add a bit more.  It’s all a matter of personal taste.
  • about 2 cups crushed milk chocolate covered toffee candy – such as SKOR or HEATH bars – about 4 – 5 candy bars.  ++  I used 5.

Method      

 2 (9″) greased and floured (nonstick) round cake pans   Bake at 350F for 25 – 30 mins.

Place 1 box yellow cake mix, 1 cup WHOLE milk, 1 stick (1/2 cup) melted butter, 3 eggs and 1/2 tsp. vanilla and 1/2 tsp. almond extract in a medium bowl.  Blend the ingredients first, then beat at medium speed for 2 minutes.  Stir in butter brickle bits.

Divide batter equally between two greased and floured 9″ round pans.  Smooth tops with a spatula.  Bake for 25 – 30 minutes.  Allow pans to cool for 10 minutes on a cake rack before removing and allow layers to cool throughly before frosting with whipped cream.

PREPARING WHIPPED CREAM

With mixer set at medium speed, beat 2 cups whipping cream and 1/2 cup confectionery (icing) sugar until  thickened.  Add 1/2 tsp. vanilla and 1/2 tsp. almond extract and continue beating until cream is thick enough to hold its shape. ++  When you pull the beaters out, the cream should stand in stiff peaks

PUTTING CAKE TOGETHER

Here’s a trick I learned when I took a cake decorating course A LONG TIME AGO – place a blob of whipped cream in the middle of your serving platter. Place the first layer on top of the cream.  The whipped cream (or, in other cases, frosting, helps keep the cake from sliding.

You’ll be frosting 4 layers, so imagine that you’d divided the whipped cream into quarters so you’ll have enough for the whole cake.  You’ll also be sprinkling on 1/4 of the crushed toffee candy for each of the 4 layers.

Spread a layer of whipped cream on top of the first layer.  Sprinkle on a 1/4 of of the crushed toffee candy bars.

++  Here’s another tip from that cake decorating course.  1. Start frosting by placing a good-sized amount of whipped cream in the center of the layer.  2. Make the whipped cream layer a little thicker when you come to the edge of the cake – almost like a rim.

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Place your 2nd layer on top of first.  Repeat – spreading on a layer of whipped cream and sprinkling 1/4  of the crushed candy bar for each remaining layer.

I love how this cake looks pretty darn impressive, yet is so easy to make.  And it tastes as good as it looks.  Enjoy!!

++  Recipe adapted from Taste of Home.

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