Toffee Treasure Cake Recipes

Steps:

• Combine cinnamon and 1/4 cup sugar.
• Set aside.
• Combine remaining ingredients except nuts, candy, and melted butter.
• Blend at low speed until moistened.
• Beat at medium speed for 3 minutes.
• Spoon half of the batter into greased and floured 10" bundt pan.
• Sprinkle with 2 Tbl of the cinnamon-sugar mixture.
• Spoon remaining batter into pan.
• Top with the remaining cinnamon-sugar mixture, nuts, and candy.
• Pour melted butter over top.
• Bake in a 325 degree over for 45 minutes.
• Cool 15 minutes.
• Remove from pan; dust with confectioner's sugar.

Steps:

• Combine cinnamon and ¼ cup of sugar, keep aside.
• Combine remaining ingredients (except peanut bars and melted butter).
• Blend at low speed until moistened, beat at a medium speed for 3 minutes.
• Spoon half the batter into a well greased and floured 25cm Bundt, Kuglehopf or ring tin.
• Sprinkle with 2 tablespoons of the cinnamon and sugar mixture.
• Spoon remaining batter into tin.
• Top with remaining cinnamon and sugar mix and broken peanut bars.
• Pour melted butter over the top.
• Bake at 160°C for 40minutes.
• Cool for 10min and remove from tin.
• You will now see that the peanut bars have melted and slowly migrated through the cake, leaving delicious trails of toffee and chocolate, and have settled to form a caramel/toffee crust on top.
• The secret is in preparing the tin well before you start to avoid sticking.
• Timing when you remove the cake is also important, but not critical.
• If you remove it too soon, the toffee is still liquid and will ooze over the cake (not necessarily a bad thing), or if you let it cool too much the toffee may set and stick to the tin and break away from the top.
• This is not a big problem either, if this happens simply put the cake tin back into your oven with the toffee still stuck inside, and heat it up for a minute or so.
• It will then be a simple job to remove the softened toffee from the tin and place it back on top of your cake, no one will ever know.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
• In a small bowl combine the dates and baking soda. Pour enough boiling water over the dates to just cover them.
• Cream 1/3 cup of butter with the white sugar until light. Beat in the eggs and mix well to combine.
• Add the flour and date mixture (including water) to the egg mixture and fold to combine. Pour the batter into the prepared baking dish.
• Bake in the preheated oven until a tester comes out clean, 30 to 40 minutes. Let cool slightly and prepare the sauce.
• To Make Caramel Sauce: In a small saucepan combine the brown sugar, 1/3 cup butter, and evaporated milk. Cook over medium heat and bring to boil. Turn heat down and simmer for 5 minutes, stirring occasionally. Remove from heat and stir in the vanilla. Pour the sauce over individual servings of warm cake.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt® pan.
• Mix cake mix, pudding mix, vegetable oil, sugar, water, and eggs together in a large mixing bowl until smooth. Fold in sour cream; batter will be very thick.
• Pour 1/2 of the batter into the prepared pan. Sprinkle 1/2 of the toffee bits over the top, being careful to keep them away from the sides of the pan. Pour remaining batter over top, then sprinkle with remaining toffee bits.
• Bake in the preheated oven until a skewer inserted in the center comes out clean, about 55 minutes.
• Cool on the pan for 5 minutes, then invert onto a serving plate and let cool for about 25 more minutes.
• Sift powdered sugar over the cooled cake.

Steps:

• Combine the toffee bits, chips and brown sugar; set aside., In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition (mixture will appear curdled). Beat in vanilla. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition., Pour a third of the batter into a greased and floured 10-in. fluted tube pan. Sprinkle with a third of the toffee mixture. Repeat layers twice. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean., Cool for 10 minutes before removing from pan to wire rack to cool completely. For icing, in a small saucepan, melt butter. Stir in flour until smooth; gradually add evaporated milk and brown sugar. Bring to a boil; cook and stir for 4-5 minutes or until thickened. Cool. Drizzle over cake.