Specifications
Prep: 27 mins
Cook: 28 mins
Additional: 1 hr 10 mins
Total: 2 hrs 5 mins
Yield: 1 (4-layer) cake
Ingredients
Ingredient Checklist
- 1 cup unsalted butter, softened
- 1 ½ cups sugar
- 4 large eggs
- 2 ¼ cups sifted cake flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup milk
- 1 tablespoon vanilla extract
- 2 (1.4-oz.) chocolate-covered toffee candy bars, coarsely broken
- 1 (4.5-oz.) package dark chocolate-covered almonds, halved (we tested with Dove)
Directions
Instructions Checklist
- Step 1 : Beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating until blended after each addition.
- Step 2 : Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed after each addition. Stir in vanilla. Pour batter into 2 greased and floured 8″ round cake pans.
- Step 3 : Bake at 350° for 26 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. Wrap and chill cake layers at least 1 hour or up to 24 hours. (This step enables you to split layers with ease.)
- Step 4 : Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer on a cake plate. Spread with 1/2 cup Whipped Cream Caramel Frosting. Repeat procedure with remaining 3 layers. Frost sides and top of cake with remaining frosting. Decorate cake with broken toffee bars and chocolate-covered almonds. Store in refrigerator.