| For special occasions ... Candy bits in velvety chocolate cake and rum-flavored fudge frosting. |
| For the Cake |
1 3/4 cups of cake flour
1 1/2 teaspoons of baking powder
3/4 teaspoon of baking soda
1/4 teaspoon of salt
4 ounces of unsweetened chocolate
3/4 cup of butter, room temperature
1 cup of granulated sugar
1/2 cup packed light brown sugar
3 eggs
1 1/2 teaspoons of vanilla
1 cup of sour cream
1/2 cup of hot water
1 cup of Heath Bar toffee bits, finely chopped
1 1/2 teaspoons of baking powder
3/4 teaspoon of baking soda
1/4 teaspoon of salt
4 ounces of unsweetened chocolate
3/4 cup of butter, room temperature
1 cup of granulated sugar
1/2 cup packed light brown sugar
3 eggs
1 1/2 teaspoons of vanilla
1 cup of sour cream
1/2 cup of hot water
1 cup of Heath Bar toffee bits, finely chopped
Preheat the oven to 350 degrees. Grease two 9-inch round cake pans,
and line the bottoms with waxed paper. Combine the flour, baking
powder, baking soda and salt and set aside. Melt the chocolate and set
aside to cool slightly.
At high speed, beat the butter with the sugars for two minutes or until
light and fluffy. Add the vanilla and eggs, one at a time, and beat them
in. Slowly add the flour mixture and beat it for about one minute.
Then add the sour cream and beat it until it's mixed in.
Reduce the speed to low and beat in the chocolate for one minute or
until it's combined. Slowly beat in the hot water. Divide the batter
between the two cake pans. Sprinkle the candy bits over each pan,
gently pressing it into the batter with a spoon. Bake for 30 minutes
until an inserted toothpick comes out clean.
and line the bottoms with waxed paper. Combine the flour, baking
powder, baking soda and salt and set aside. Melt the chocolate and set
aside to cool slightly.
At high speed, beat the butter with the sugars for two minutes or until
light and fluffy. Add the vanilla and eggs, one at a time, and beat them
in. Slowly add the flour mixture and beat it for about one minute.
Then add the sour cream and beat it until it's mixed in.
Reduce the speed to low and beat in the chocolate for one minute or
until it's combined. Slowly beat in the hot water. Divide the batter
between the two cake pans. Sprinkle the candy bits over each pan,
gently pressing it into the batter with a spoon. Bake for 30 minutes
until an inserted toothpick comes out clean.
| For the Frosting |
8 ounces of semisweet chocolate, chopped
1/2 cup of sour cream
3 tablespoons of dark rum or water
3 tablespoons of corn syrup
1 1/2 cups of cold butter
1 1/2 cups of confectioner's sugar
1/2 cup of Heath Bar toffee bits, finely chopped
Whipped cream and extra toffee pieces, optional
1/2 cup of sour cream
3 tablespoons of dark rum or water
3 tablespoons of corn syrup
1 1/2 cups of cold butter
1 1/2 cups of confectioner's sugar
1/2 cup of Heath Bar toffee bits, finely chopped
Whipped cream and extra toffee pieces, optional
Microwave the chocolate for two minutes or less on high until
melted. Stir in the sour cream, rum and corn syrup. In another bowl,
beat the butter at medium-high speed for 3 to 3 minutes until smooth.
Reduce the speed to low, and and beat in the sugar. Then add the
chocolate mixture and beat until it has the consistency of thick
pudding. Refrigerate this until it's firm enough to spread.
melted. Stir in the sour cream, rum and corn syrup. In another bowl,
beat the butter at medium-high speed for 3 to 3 minutes until smooth.
Reduce the speed to low, and and beat in the sugar. Then add the
chocolate mixture and beat until it has the consistency of thick
pudding. Refrigerate this until it's firm enough to spread.
| The Finishing Touch |
After the layers cool and the refrigerated frosting mix is spreadable,
place strips of wax paper around the edge of your cake plate and a
cake layer in the center. Spread the layer with 1 1/4 cups of frosting,
and sprinkle it with candy. Put the other layer on top of the first, and
spread it top and side with the remaining frosting.
Make swirls in the frosting with the back of a spoon. Garnish the top
with a ring of whipped cream, if desired, and extra candy pieces.
place strips of wax paper around the edge of your cake plate and a
cake layer in the center. Spread the layer with 1 1/4 cups of frosting,
and sprinkle it with candy. Put the other layer on top of the first, and
spread it top and side with the remaining frosting.
Make swirls in the frosting with the back of a spoon. Garnish the top
with a ring of whipped cream, if desired, and extra candy pieces.
| The Bakery Chef presents ... Chocolate Toffee Cake at The Fatted Café |
| | Back to the Lobby | The Reception Desk | The Dinner Menu | More Cakes | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
