TOFFEE BAR CAKE
A quick crumb cake with toffee bits, chopped nuts and streusel topping...enjoy!
Provided by Scarlett
Categories Desserts Cakes Sheet Cake Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, combine brown sugar, flour and butter; mix on low speed with an electric mixer until crumbly. Remove 1 cup of crumb mixture and set aside to be used for topping. To the remainder, add egg, baking soda, milk, vanilla and salt. Batter will be thin; pour into prepared pan. Sprinkle top with chopped walnuts, toffee bits and reserved crumb mixture.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 389 calories, Carbohydrate 56.7 g, Cholesterol 41.1 mg, Fat 16.7 g, Fiber 1.2 g, Protein 5 g, SaturatedFat 6.8 g, Sodium 399.8 mg, Sugar 36.9 g
TOFFEE COFFEE CAKE
Candy bar fan Edie Despain of Logan, Utah suggests topping this delightfully moist snack with a dollop of your favorite ice cream.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- In a mixing bowl, blend butter, sugars and flour; set aside 1/2 cup. To the remaining butter mixture, add buttermilk, egg, baking soda and vanilla; mix well. Pour into a greased and floured 13x9-in. baking pan. Combine chopped candy and pecans with the reserved butter mixture; sprinkle over coffee cake. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 247 calories, Fat 10g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 186mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
TOFFEE ANGEL FOOD CAKE
Chopped toffee bits and whipped cream make the sweet flavor and light, moist texture of angel food even more indulgent. For best results, refrigerate the cake for at least an hour before serving. -Collette Gaugler, Fogelsville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes., Meanwhile, place oven rack in the lowest position and remove upper rack if needed. Preheat oven to 325°. Sift confectioners' sugar and cake flour together twice., Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add superfine sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently transfer to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest rack until top crust is golden brown and cracks feel dry, 50-60 minutes. Immediately invert pan; cool completely in pan, about 1-1/2 hours. , Run a knife around sides and center tube of pan. Remove cake to a serving plate. Using a long serrated knife, cut cake horizontally into 3 layers. In a large bowl, beat cream until it begins to thicken. Gradually add caramel topping and vanilla; beat until soft peaks form., Place 1 cake layer on a serving plate; spread with 1 cup whipped cream mixture. Sprinkle with a third of the chopped candies. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining whipped cream mixture; sprinkle with remaining candy. If desired, sprinkle chocolate curls over top and around bottom of cake.
Nutrition Facts : Calories 315 calories, Fat 14g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 117mg sodium, Carbohydrate 44g carbohydrate (36g sugars, Fiber 0 fiber), Protein 5g protein.
TOFFEE BAR CHEESECAKE
A rich cheese cake with chocolate and caramel bits. Goes great with a nightcap.
Provided by Dania
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a small bowl, stir together the graham cracker crumbs and 1/2 cup sugar. Add the melted butter and mix well. Press into the bottom of a 9 inch springform pan. Cover the outside of the pan with foil to make it waterproof.
- In a large bowl, cream together the cream cheese and 1 cup sugar until soft and smooth. Stir in the lemon juice and vanilla. Scrape the bottom of the bowl occasionally with a spatula to prevent lumps. Beat in the eggs one at a time, then fold in the toffee bits. Pour the batter into the prepared pan. Place the foil covered pan into a larger cake pan or any pan with at least 1 inch tall sides. Put into the oven, then fill the larger pan with water, creating a water bath.
- Bake for 90 minutes in the preheated oven, checking after 45 minutes to refill the water bath. After 90 minutes, turn off the oven and leave the cake inside for about an hour. Chill at least 4 hours before removing from pan.
Nutrition Facts : Calories 501 calories, Carbohydrate 51.1 g, Cholesterol 135.5 mg, Fat 31.1 g, Fiber 0.7 g, Protein 6.7 g, SaturatedFat 18.1 g, Sodium 345.2 mg, Sugar 43.2 g
HEATH BAR TOFFEE COFFEE CAKE
This is a dangerous cake to have around, it's *so* delicious! for the members that live in Canada and cannot get heath bars use Hershey's Skor toffee pieces, sold in a 200 gram package. This cake has a sweet crunchy topping and is really easy to make. This cake is like no other, just make it and see! This cake can also be made in an 11 x 7-inch baking pan or a springform pan also.
Provided by Kittencalrecipezazz
Categories Breads
Time 50m
Yield 16 squares
Number Of Ingredients 12
Steps:
- Set oven to 350 degrees.
- Butter a 13 x 9-inch baking pan.
- In a medium bowl using an electric mixer on low speed, beat together flour, brown sugar, white sugar, butter and salt until the mixture resembles coarse meal.
- Transfer 1/2 cup butter mixture to a bowl and mix in chopped Heath bars (or toffee bits (if using) mini chocolate chips and pecans; set aside.
- Stir in the baking soda into the remaining butter/sugar mixture (not the one that you set aside).
- Add in buttermilk, egg and vanilla; beat until JUST combined.
- Transfer to prepared baking dish.
- Sprinkle with reserved toffee topping evenly over batter.
- Bake for about 35 minutes, or until golden brown and the cake tests done.
- Cool completely in baking dish and cut into squares.
HEATH BAR COFFEE CAKE
I take this to our Sunday school class occasionally and everyone loves it! I fix this for Christmas breakfast and it doesn't last long!! Servings approximate. As the reviewer pointed out,(thanks!!)there WAS a typo when I originally posted this recipe. I have corrected the mistake and hope you will give it a try; you won't be sorry!!!
Provided by Doglover61aka Earnh
Categories Breads
Time 50m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- Mix together sugars, butter,salt, flour& vanilla.
- Mix 3/4 cup of the mixture with crushed Heath bars& nuts.
- Set aside.
- To rest of sugar mixture, add buttermilk& soda.
- Beat until smooth.
- Pour batter into greased 13x9" pan.
- Top with reserved mixture.
- Bake for 30 minutes at 350.
Nutrition Facts : Calories 298, Fat 13.2, SaturatedFat 6.7, Cholesterol 23.8, Sodium 230.7, Carbohydrate 43, Fiber 1, Sugar 29.6, Protein 3.1
HEATH BAR CAKE
Make and share this Heath Bar Cake recipe from Food.com.
Provided by Lisa Sorrell
Categories Dessert
Time 50m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees (F) Grease and flour a 9x13 cake pan.
- Mix brown sugar, flour and margaine in a large bowl.
- Remove 1 cup of this mixture and set aside for topping.
- Add egg, milk, baking soda, salt and vanilla to batter.
- Pour batter in cake pan.
- In a medium bowl, combine reserved mix, Heath bars and nuts to make the topping.
- Sprinkle topping over cake.
- Bake for 35 minutes.
Nutrition Facts : Calories 352.8, Fat 14.5, SaturatedFat 5, Cholesterol 22.9, Sodium 411.1, Carbohydrate 53.2, Fiber 1.1, Sugar 38.1, Protein 4.1
GLUTEN-FREE TOFFEE CAKE
There is a wonderful restaurant and wine bar in Williamsburg, Brooklyn called The Four Horsemen that serves a killer sticky toffee pudding cake that we based this recipe on. Sticky and sweet, with warm caramel notes and made with almond meal, you'd never know it was gluten-free!
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- Make the cake: Preheat the oven to 325˚ F. Coat an 8-inch square baking dish with cooking spray. Combine the dates and water in a medium saucepan and bring to a gentle simmer. Cook until the dates soften and the mixture is jam-like, about 5 minutes. Remove from the heat, stir in the baking soda and let cool to room temperature.
- Whisk together the oat flour, almond flour, cornstarch, cinnamon, baking powder and salt in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until light and smooth, about 3 minutes. Add the brown sugar and beat until fully incorporated, about 4 minutes. Reduce the mixer speed to low and beat in the eggs until just combined, scraping down the bowl with a rubber spatula as necessary.
- With a rubber spatula, fold in the dry ingredients until just combined. Fold in the cooled date mixture, ginger and vanilla. Pour the batter into the prepared pan and gently tap against the countertop to remove any air bubbles. Bake until a toothpick inserted into the center comes out clean, about 1 hour. Transfer the pan to a rack to cool completely.
- Make the sauce: Combine the brown sugar, heavy cream, butter, vanilla and salt in a small saucepan. Bring to a boil over medium heat and cook, stirring, until the butter is melted. Reduce the heat to low and simmer, stirring, until the mixture is thick enough to coat a spoon, about 6 minutes. Let cool slightly.
- Slice the cake into squares. Top each square with the sauce and whipped cream.
TOFFEE BAR COFFEE CAKE
Categories Cake Egg Breakfast Dessert Bake Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 16 squares
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Using electric mixer, beat first 5 ingredients in large bowl on low speed until mixture resembles coarse meal. Transfer 1/2 cup butter-sugar mixture to medium bowl; mix in toffee and pecans. Set aside. Stir baking soda into remaining butter-sugar mixture in large bowl. Add buttermilk, egg and vanilla, beating until just combined. Transfer batter to prepared dish.
- Sprinkle toffee topping evenly over batter. Bake until topping is golden brown and toothpick inserted into center of cake comes out clean, about 35 minutes. Cool completely in baking dish. Cut into 16 squares. (Can be made 1 day ahead. Store in airtight container at room temperature.)
HEATH BAR CAKE
Angel food cake with whipped cream frosting and a touch of Heath Bar come together to create a fluffy, airy crowd-pleaser.
Provided by amn10036
Categories Dessert
Time 1h
Yield 1 Cake, 6 serving(s)
Number Of Ingredients 5
Steps:
- Bake angel food cake as directed on box. Let cool upside down.
- To make frosting, in electric mixer, mix whipping cream until soft peaks form.Slowly add confectioners' sugar and cocoa powder. Once medium peaks form, remove from stand mixer and fold in Heath Bar crumbles.
- Note: I suggest taste testing the frosting after sugar and cocoa are added. Sweetness can be altered based on your preferences, but note that Heath bar crumbles will add some additional sweetness to frosting.
HEATH BAR CHEESECAKE
Decadent and delicious, this recipe comes from a Herberger's cookbook. My favorite homemade cheesecake.
Provided by simple food
Categories Cheesecake
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Combine crust ingredients; press into bottom and 1 1/2 inches up the sides of 9" springform pan. Refrigerate.
- In large bowl, beat cream cheese with sugar at medium speed until fluffy.
- Add eggs, 1 at a time, beating well after each addition.
- Beat in sour cream and vanilla; blend until smooth.
- Spoon half of filling over prepared crust. Sprinkle half of Heath bars over filling; cover with remaining filling.
- Bake one hour our until cheesecake is just firm when pan is tapped gently. Cool completely in pan on wire rack. Sprinkle remaining Heath bars over top.
- Refrigerate until chilled.
Nutrition Facts : Calories 692.5, Fat 45.4, SaturatedFat 22, Cholesterol 151.6, Sodium 468.9, Carbohydrate 64.8, Fiber 1, Sugar 35.6, Protein 8.7
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