Sour Cream Toffee Fudge Cake Recipes

Steps:

• Cake: Preheat oven to 350 degF.
• Sift tog.
• flour, baking soda and salt, set aside.
• Cream butter, then add brown sugar and continue beating for 5 minutes.
• Add eggs, one at a time, beating well after each addition.
• Add vanilla and chocolate.
• Alternately blend in flour mixture and sour cream, 1/3 at a time on low speed of electric mixer.
• Add boiling water, blending well (batter will be thin).
• Pour into 2 greased and floured 9" round layer cake pans.
• Bake at 350 degF for 35- 40 minutes or until cake tester inserted in centre comes out clean.
• Cool in pans for 10 minutes; remove and finish cooling on racks.
• Frosting: Combine chocolate, icing sugar, butter, hot water and egg.
• Blend; then beat at medium speed of electric mixer for 2 minutes.
• Chill until of spreading consistency.
• Carefully ice cake (cake crumb is very tender).
• You may not want to use the above icing due to the raw egg, so I would suggest making a seven minutes frosting.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease or line a 12-cup muffin tin with paper liners.
• Combine brown sugar, walnuts, and cinnamon in a bowl for the filling/topping.
• Beat butter, sugar, and eggs together in a large bowl with an electric mixer on medium speed until creamy. Add sour cream and vanilla extract and combine well.
• Whisk flour, baking powder, baking soda, and salt together in a small bowl. Add to the butter mixture and combine well.
• Spoon 1 tablespoon of batter into each prepared muffin cup. Sprinkle 1 teaspoon of filling mixture in the middle of each muffin and top with 1 tablespoon of batter. Sprinkle remaining walnut mixture on top.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Remove from the pan and cool on a wire rack.

Steps:

• CAKE:.
• Preheat the oven to 350°F Grease three 10-inch cake pans with the 2 teaspoons of the butter. Line each with parchment paper and butter with 1/2 teaspoon butter; set aside.
• Place the cocoa in a bowl and slowly add the hot coffee, whisking until smooth & set aside to cool.
• In a large bowl, whisk together the sour cream and vanilla.
• Whisk in the cooled coffee mixture.
• Sift the flour, baking soda, and baking powder together onto a sheet of wax paper or into a bowl.
• In a large bowl, with an electric mixer, cream the remaining pound butter and the sugar.
• Add the eggs one at a time, beating well after each addition.
• On low speed, add the flour mixture alternately with the coffee-sour cream mixture; beat until glossy.
• Divide the batter among the 3 prepared pans.
• Bake until a cake tester comes out clean, 30 to 35 minutes.
• Let cool completely in the pans on a wire rack.
• CHOCOLATE ICING:.
• Combine the cream, butter, cocoa, and corn syrup in a large saucepan, and bring to a simmer over medium heat; remove from the heat.
• Put the chopped chocolate in a large bowl.
• Add the hot cream mixture and let sit for 2 minutes, then whisk until the chocolate is melted and smooth.
• Add the vanilla and almond extracts and whisk to blend.
• Cover and refrigerate until needed.
• *(The icing will keep refrigerated for up to 3 days.).
• BUTTER TOFFEE:.
• Line a baking sheet with parchment or wax paper.
• Combine the butter, granulated sugar, and brown sugar in a medium heavy saucepan and cook over low heat, stirring occasionally, until the sugar dissolves.
• Continue to cook until the mixture reaches 300° F, or the hard-crack stage (a drop of boiling syrup immersed in cold water crackles); be very careful not to allow the mixture to boil.
• Remove from the heat, add the vanilla, and stir.
• Pour onto the prepared sheet and let cool completely.
• Crack the toffee into large shards with a rolling pin.
• Place the pieces in a large deep pot and break into smaller pieces with the end of the rolling pin.
• **(Store in an airtight container until ready to use).
• ASSEMBLY:.
• Remove the cakes from the pans and peel off the parchment paper.
• Using a long serrated knife, trim off the rounded top from each to make a flat surface.
• Place the first cake layer on a cake plate or stand.
• Spread about 1 1/2 cups of the chocolate icing across the top, out to the edge of the cake, and sprinkle with about 3/4 cup crushed butter toffee.
• Repeat with the second layer and another 1 1/2 cups icing and 3/4 cup crushed toffee.
• Place the third layer upside-down on top.
• Frost the top and sides of the cake with the remaining icing, and press the remaining crushed toffee onto the sides and top of the cake.
• Serve & enjoy!

Steps:

• HEAT oven to 350 degrees F. Coat 13x9-inch pan lightly with no-stick cooking spray.
• PREPARE cake mix according to package directions. Pour 2 cups batter into prepared pan. Bake 15 minutes.
• MELT caramels and butter in heavy saucepan over low heat. Remove from heat. Stir in sweetened condensed milk until blended. Spread caramel mixture evenly over cake. Spread remaining cake batter over caramel mixture.
• BAKE an additional 25 minutes or until cake springs back when lightly touched. Cool. Mix caramel topping and pecans in small bowl. Spread over cooled cake.

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.

Steps:

• Set oven to 350 degrees.
• Grease an 8 x 8-inch baking pan.
• Set oven rack to second-lowest position.
• Sift the first 8 ingredients in a large bowl.
• In a small bowl, whisk together sour cream, melted butter, egg and vanilla.
• Add the sour cream mixture to the dry ingredients, and beat with a wooden spoon or a whisk until just combined.
• Add in chocolate chips and walnuts; mix to combine.
• Transfer the batter into prepared baking pan.
• Bake for about 35-45 minutes, or until cake tests done.

Steps:

• Preheat oven to 350 degrees. Grease and flour pan.
• Cream shortening and sugar, beat in eggs, then sour cream. Sift together flour, soda and salt, mix into creamed mixture. Add melted chocolate, vanilla and hot water, mix well.
• Bake at 350 degrees: 30-35 minutes for 9" X 13" pan or (2) 8" rounds; 25-30 minutes for (2) 9" rounds; only 20 minutes for 24 cupcakes.