Best 7 Treasure Toffee Cake Recipes

TOFFEE TREASURE CAKE

Steps:

• Generously grease and flour a 10" bundt cake pan. Combine 1/4 cup sugar with cinnamon and set aside. Combine flour, 1 cup sugar, baking powder, baking soda, salt, vanilla, sour cream, 1/2 cup softened butter and eggs. Blend at low speed of mixer until moist, then beat 3 minutes on high speed. Spoon half batter in pan, sprinkle with 2 Tbs. of the cinnamon-sugar mix. Top with nuts and coarsely crushed candy. Spoon remaining batter over the filling. Pour 1/4 cup melted butter over cake. Bake at 325 for 45-50 minutes. Cool upright in pan on rack for 15 minutes before removing.

TREASURE TOFFEE CAKE

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.

TOFFEE BUNDT CAKE

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.

ANGEL TOFFEE DESSERT

Steps:

• In a large bowl, beat cream cheese, sugar and milk until smooth. Fold in whipped topping. Arrange cake cubes in an ungreased 11x7-in. dish. Drizzle with chocolate syrup. , Set aside 1 tablespoon of toffee bits; sprinkle remaining toffee bits over chocolate. Spread cream cheese mixture over top. Sprinkle with remaining toffee bits. Cover and chill until serving. Store leftovers in the refrigerator.

STICKY TOFFEE PUDDING CAKE

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.

LAYERED TOFFEE CAKE

Steps:

• In a bowl, beat cream just until it begins to thicken. Gradually add the ice cream topping and vanilla, beating until soft peaks form. Cut cake horizontally into three layers. Place the bottom layer on a serving plate; spread with 1 cup cream mixture and sprinkle with 1/2 cup candy bar. Repeat. Place top layer on cake; frost top and sides with remaining cream mixture and sprinkle with the remaining candy bar. Store in the refrigerator.

TREASURE CHEST BIRTHDAY CAKE

Steps:

• In two batches, prepare and bake cakes according to package directions, using two greased and floured 13-in. x 9-in. baking pans. Cool for 10 minutes; remove from pans to cool on wire racks., In a large bowl, beat butter until fluffy; beat in the chocolate, vanilla, confectioners' sugar and enough milk to achieve spreading consistency. Center one cake on a 16-in. x 12-in. covered board; frost top. Top with remaining cake; frost top and sides of cake. With a metal spatula, smooth frosting to resemble boards., For chest lid, insert 4-in. skewers equally spaced into one long side of corrugated cardboard lid. Frost top of lid. Cut a small hole in the corner of a pastry or plastic bag; insert star tip #21. Pipe a shell border on edges of lid and for handles on side of chest., Place one 7-1/2-in. skewer on each side of cake top, about 3-1/2 in. from back of chest. Position lid over cake; gently insert short skewers into cake about 1 in. from back of chest. Rest lid on long skewers., Arrange candy in chest. Cut a small keyhole from a Fruit Roll-Up; center on front of cake. Position strips of Fruit Roll-Ups on front and back of chest.