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English Toffee Cake

Cake:
1 1/2 cups granulated sugar - divided use
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt

2 large eggs, separated
1/2 cup vegetable oil
1 cup buttermilk*

 

Chocolate Glaze:

1/2 cup granulated sugar

1/4 cup unsweetened cocoa powder

3 tablespoons half-and-half

5 tablespoons butter

 

Whipped Cream Filling:
2 cups cold heavy or whipping cream

1/3 cup powdered sugar

2 teaspoons vanilla extract

 

1 cup (about 8 ounces) crushed English toffee candies - divided use

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. For Cake: In a large bowl, combine 1 cup sugar, flour, cocoa, baking soda and salt; set aside.
3. In a small bowl, beat egg whites until foamy; gradually add remaining 1/2 cup sugar, beating until stiff peaks form.
4. To the flour mixture add the oil, buttermilk and egg yolks an beat until smooth. Gently fold egg whites into batter. Pour into prepared pans.
5. Bake 25 to 30 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to wire racks. Cool completely.
6. For Chocolate Glaze: Combine sugar and cocoa in small saucepan; stir in half-and-half and the butter. Cook over medium heat, stirring constantly, until mixture comes to boil. Boil 1 minute. Cool to room temperature, stirring occasionally.
7. For Whipped Cream Filling: In large bowl beat together the heavy cream, powdered sugar and vanilla until stiff peaks form. Refrigerate until ready to use.
8. To Assemble: Place one cake layer on serving plate; spread whipped cream filling over top. Sprinkle with half the crushed toffee candy. Top with other layer. Spoon Chocolate Glaze over top of cake, allowing glaze to drip down sides. Sprinkle with remaining toffee. Store, covered, in refrigerator.

Makes 10 servings.

*Or place 1 tablespoon white vinegar in a measuring cup and add milk to equal 1 cup. Allow to set for 2 to 3 minutes before using.