Chocolate Buttercrunch Coffee Cake Recipes

Steps:

• In a large bowl, beat the sugar, oil, milk, coffee, eggs and vanilla until well blended. Combine the flour, cocoa, baking soda, baking powder and salt; gradually beat into sugar mixture until blended. , Pour into 2 greased and floured 9-in. round baking pans. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, beat butter until fluffy. Beat in confectioners' sugar and vanilla. Add milk until frosting reaches desired consistency. Spread frosting between layers and over top and sides of cake.

Steps:

• Preheat the oven to 350 degrees F.
• Grease a 10" Bundt pan.
• Combine the toffee bits, chocolate chips, pecans and brown sugar in a bowl; set aside.
• Beat the butter and sugar until fluffy.
• Beat in the eggs, one at a time, beating well after each addition.
• Beat in the vanilla.
• In a separate bowl, combine the flour, baking powder, baking soda and salt; stir into the butter mixture alternately with the buttermilk, making 3 additions of dry ingredients and 2 additions of buttermilk.
• Spread 1/3 of the batter into the prepared pan.
• Sprinkle with 1/3 of the toffee bits mixture.
• Continue with 2 more layers of batter and filling, ending with filling.
• Bake in the centre of the preheated oven for 55 minutes or until a toothpick inserted in the centre comes out clean.
• Cool in the pan on a rack for 20 minutes.
• Serve warm or at room temperature.