Gosh I love chocolate, but caramelly goodness comes a close second. It doesn’t matter what form that caramel taste comes in, but one of my faves is English Toffee. Especially my Aunt Ginny’s English Toffee, but if I can’t have that, I’ll settle for a Heath or a Skor…you won’t have to twist my arm.
And so it was I was leafing through my recipe book of family faves this just called out to me. My Mom’s Toffee Bar Cake. Mom always made it in a 9 x 13″ pan and used Streusel just on the top. It was a perfect grab and go snack cake. Easy to make, quick and delish. Good, but not necessarily “to die for.”
I thought I’d give it an update. Bring it up a bit to today’s taste. Coz there’s no denying we all want more. More ooey gooey goodness, more flavor, more looks, more of everything. And of course, more chocolate! You can never go wrong with more chocolate!
And so the grand experiment began. First off, a 10″ spring form pan, coz round just seems a bit fancier. I’m not so sure that the pan improved the looks any, but it did look better in “person.” Then more toffee (I used a package of Heath English Toffee Bits with Chocolate, instead of cutting up candy bars.) Then more Chocolate.
The only thing that held me back at all was fear of disaster if I added even more, lol! I think I put about as much toffee & chocolate as that batter would hold, and in to the oven it went. I think my little experiment was a huge success – very moist, very delish – and perfect for a casual dessert or with a little coffee as a snack.
Dont’t forget to stock up on baking goods before any holiday when they’re likely to be on sale and there will be coupons in the papers & online. If you like baking with candy bars, hit up the day after Halloween sales. 🙂
Toffee Bar Cake
Preheat oven to 350 degrees F.
Prepare 10″ spring form pan by turning the bottom upside and lining it with heavy-duty foil. Put together with the bottom upside down (foil side up)and grease or spray the foil lined bottom. Sprinkle the pan with a heaping tablespoon of flour, shake and turn it around until the bottom and sides are coated and tap out excess.
- 1/2 cup (1 stick) butter, room temperature
- 1 cup (packed) dark brown sugar
- 1 cup white sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 10 ounce package of Heath English Toffee Bits with Chocolate
- 1/2 cup miniature chocolate chips
With a mixer, in a larger bowl, blend butter, sugar and flour together. Reserve 1/2 cup of the mixture in a medium-sized bowl for the streusel and set aside.
On low-speed, add baking soda and salt. Add buttermilk, egg and vanilla, beating until just combined. Spread about 2/3’ds of the mixture in the prepared pan.
To the bowl holding the reserved mixture for the streusel, add the package of Heath bits and 1/2 cup of miniature chocolate chips and mix together.
Sprinkle about half of that mixture over the batter in the pan. Dollop remaining batter over the top and holding a butter knife vertically, swirl the mixture together. Top with remaining streusel mixture.
Bake for about 40 to 50 minutes until a tester comes out clean and when gently pressed, the cake feels on the firm side.
Cool on a rack for 10 minutes, run a thin knife around the inside edge of the pan and remove sides. Allow cake to completely cool before carefully inverting the cake and removing the bottom of the pan and foil. You may need to slide a long, thin knife along the foil. Turn back up onto serving platter, replace any lost crumbs and serve.
To bake in a 9 x 13″ pan, grease or spray, dust with flour, shaking out excess. Add batter to the pan then sprinkle the streusel mixture over the top. Bake at 350 F. for 35 minutes.