CHOCOLATE CARAMEL TOFFEE CRUNCH CAKE
Number Of Ingredients 6
Steps:
- Prepare and bake cake in a 9x13" baking pan as directed on back of cake mix. Let cake cool. Using a fork, poke holes all over the top of the cake. Mix together the sweetened condensed milk and caramel topping and pour all over the cake, letting it sink down into the holes. Spread whipped topping over the caramel layer and sprinkle with crushed Heath bars.
- I keep this cake in the fridge- it's delicious cold!
Nutrition Facts : Servingsize 1 serving, Calories 77 kcal
CHOCOLATE TOFFEE CRUNCH ICE CREAM CAKE
I was perusing the ice cream cake recipes here and couldn't find what I had in mind so I made this one up. At our house we use gluten free cake mix, lactose free ice cream, and sugar free Cool Whip so please feel free to adapt this recipe to meet your dietary needs. The cake ingredients included are for the gluten free mix I make. If your cake calls for more or less, eggs, water, or oil, make sure to use the necessary changes. Cook time is partly freezing time.
Provided by DreamoBway
Categories Frozen Desserts
Time 3h20m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Combine cake mix, eggs, butter, and water.
- Pour into a well greased 13x9 pan. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Allow cake to cool completely.
- When cake is fully cooled, using a serrated knife, cut cake in half lengthwise.
- Place the bottom half of the cake back in the pan. Top with the softened ice cream, and spread it evenly over the cake. Sprinkle the toffee chips in an even layer over the ice cream. Place the top layer of the cake on the toffee chips/ice cream. Spread the softened Cool Whip over the top of the cake.
- Freeze 2 or more hours before serving.
CHOCOLATE-TOFFEE CRUNCH LAYER CAKE
This layered cake is pure chocolate confection. Betty Crocker™ Super Moist™ chocolate cake mix gets an extra chocolaty plus-up from the addition of chocolate pudding before baking. A from-scratch dangerously good dark chocolate buttercream frosting covers the three layers of cake. The special addition that takes this dessert to the next level? A toffee bits crunch that's sprinkled among the frosting in between the cake layers, and then piled atop the cake. For an extra-fun touch, we added small frosting stars piped around the edges of the top of the cake! It's a truly over-the-top chocolate dessert that makes a gorgeous centerpiece, and makes any chocolate-loving guest very happy.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h5m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray.
- In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups batter in each pan. Spread evenly.
- Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- Meanwhile, in small microwavable bowl, microwave 1/3 cup chocolate chips uncovered on High 30 seconds; stir. Continue to microwave in 15-second increments, stirring after each, until chips can be stirred smooth. Add almonds to bowl; stir until almonds are coated evenly with chocolate. Spread on waxed paper-lined cookie sheet. Refrigerate at least 30 minutes until chocolate is firm.
- Break chocolate-coated nuts into large pieces, and place in bowl of food processor. Cover and process until coarsely chopped. Place in small bowl; stir in toffee bits. Set aside.
- In small microwavable bowl, microwave 3/4 cup chocolate chips uncovered on High 60 seconds; stir halfway through. Continue to microwave in 15-second increments until chips can be stirred smooth; cool 10 minutes. In large bowl, beat butter and melted chocolate with electric mixer on medium speed until blended. On low speed, beat in powdered sugar, milk and vanilla, scraping side of bowl occasionally, until smooth and creamy.
- Place one cake layer on serving plate. Spread 2/3 cup of the frosting on top; sprinkle 2 tablespoons of the toffee bits crunch over top of frosting. Top with second cake layer. Spread 2/3 cup frosting on top; sprinkle 2 tablespoons of the toffee bits crunch over top of frosting; top with third cake layer. Fit decorating bag with medium star piping tip; fill with 3/4 cup of the frosting. Set aside.
- Frost sides with thin layer of frosting so sides are covered but cake still shows through. Spread remaining frosting on top. Using decorating bag, pipe stars on top edge of cake. Fill center with remaining toffee bits crunch. Refrigerate cake 30 minutes. If refrigerating cake longer than 30 minutes, let cake stand 10 minutes at room temperature before cutting. Store loosely covered in refrigerator.
Nutrition Facts : Calories 700, Carbohydrate 79 g, Cholesterol 100 mg, Fat 7, Fiber 2 g, Protein 5 g, SaturatedFat 19 g, ServingSize 1 Slice, Sodium 680 mg, Sugar 60 g, TransFat 1 g
COFFEE-PRALINE CRUNCH ICE CREAM CAKE
Inspired by butter-pecan ice cream, this cake combines crunchy praline with graham crackers, coffee ice cream and fudge sauce to make an impressive, but easy to assemble dessert. Store-bought pralines are perfect here, but if you can't find them, you can make them from scratch with pantry staples. While they can be a little tricky, even a failed praline tastes great nestled in an ice cream cake, but toffee brickle or even just plain chopped nuts could stand in for the praline, too. While you could certainly buy fudge sauce, it's the one component that is definitely better homemade, just sweet enough and deeply chocolatey. Make a double batch for future sundaes.
Provided by Samantha Seneviratne
Categories ice creams and sorbets, dessert
Time 5h25m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Prepare the fudge sauce: Set a fine-mesh sieve over a medium bowl. In a medium saucepan, combine the heavy cream, sugar, butter and salt. Cook over medium heat, stirring, until the butter is melted and the sugar has dissolved, about 2 minutes.
- Whisk in the cocoa powder and cook for another minute or two, whisking occasionally, until the mixture is thick and glossy. Run the sauce through the sieve into the bowl, working out any lumps directly in the sieve. Stir in vanilla. Let cool completely, about 1 hour. (You should have about 2 cups.) About 30 minutes before you assemble the cake, remove the ice cream from the refrigerator to soften.
- To assemble the cake, spray a 9-by-5-inch loaf pan lightly with nonstick cooking spray. (This is just to help keep the plastic in place.) Press plastic wrap into the pan, making it as smooth as possible against the bottom and sides of the pan, leaving a 3-inch overhang on each of the two long sides.
- Spread one third of the softened ice cream (about 2 cups) evenly over the bottom of the pan. (If your ice cream is still too firm to spread, cut it into slices, arrange them in a layer and smooth using an offset spatula.) Lay 3 crackers over the top, breaking them to fit as needed. Top with 1/3 of the fudge sauce (about ⅔ cup), using an offset spatula to spread evenly, and half of the praline, patting into an even layer. Top with another 1/3 of the ice cream, 3 more crackers, 1/3 more fudge sauce and the remaining praline. Finish with the remaining 1/3 of ice cream and 4 more crackers. Use the plastic overhang to wrap the cake up tightly and freeze until firm, at least 4 hours and preferably overnight.
- To serve, unwrap the plastic wrap, then quickly rub the outside of the pan with a warm, moistened kitchen towel to loosen. Flip out onto a serving plate and remove the plastic wrap. Top with whipped cream and more chopped praline. Cut slices with a knife dipped in hot water. (If too hard to slice, let sit for a few minutes to soften.) Serve with the remaining fudge sauce, warmed, if desired.
CHOCOLATE CRUNCH ICE CREAM
Making ice cream goes smoothly when you do prep work in advance. I make the custard ahead and refrigerate it overnight. Plus, I toast the almonds beforehand and separate my add-ins into labeled containers. -Rosalie Peters, Caldwell, Texas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1-1/2 quarts.
Number Of Ingredients 10
Steps:
- In a large saucepan, heat milk to 175°; stir in 1/2 cup sugar until dissolved. In a small bowl, whisk egg yolks and remaining sugar. Stir in coffee granules and bittersweet chocolate. , In small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately. , Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Line a baking sheet with waxed paper; spread melted semisweet chocolate to 1/8-in. thickness. Refrigerate for 20 minutes; chop coarsely., Fill cylinder of ice cream freezer two-thirds full with custard; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.), Transfer ice cream to freezer containers, allowing headspace for expansion. For each batch, stir in some of the chopped chocolate, almonds and toffee bits. Freeze 2-4 hours or until firm.
Nutrition Facts : Calories 675 calories, Fat 46g fat (25g saturated fat), Cholesterol 182mg cholesterol, Sodium 95mg sodium, Carbohydrate 67g carbohydrate (61g sugars, Fiber 5g fiber), Protein 9g protein.
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