Frozen English Toffee Cake
Yield: 12 to 16 servings
Cake:
1 box (18.25-ounce) devil's food cake mix, Duncan
Hines Moist Deluxe
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
Ice Cream Filling and Frosting:
1/2 gallon chocolate or vanilla ice cream, softened,
Breyers or Edy's
1 bag (10-ounce) English toffee bits, SKOR
1 container (8-ounce) frozen whipped topping, thawed,
Cool Whip
Cake Preparation:
Preheat oven to 350 degrees. Butter and flour two
8-inch-round cake pans. Combine cake mix, water, oil,
and eggs in large bowl. Beat for 2 minutes, or until
well blended. Pour batter into prepared pans. Bake for
30 minutes, or until toothpick inserted into center of
cakes comes out clean. Cool cakes in pans on cooling
rack for 15 minutes. Remove cakes from pans and cool
cakes completely on cooling rack.
Ice Cream Filling Preparation:
Line three 8-inch-round cake pans with plastic wrap,
allowing 3 inches of plastic to hang over sides.
Divide ice cream equally among pans. Using rubber
spatula, spread ice cream over bottoms of prepared
pans, forming smooth, even layers. Sprinkle 1/4 cup of
toffee bits over ice cream in each pan. Freeze for 3
hours, or until frozen solid.
To Assemble and Frost:
Cut each cake layer horizontally in half. Working
quickly, remove ice cream from pans. Peel off plastic
and place 1 ice cream circle on each of 3 cake layers.
Stack cake and ice cream layers atop each other on
serving platter. Top with remaining cake layer. Frost
cake with whipped topping and sprinkle with remaining
toffee bits. Freeze until ready to serve. Let ice
cream cake stand at room temperature for 5 minutes
before serving.
Source: Semi-Homemade Desserts by Sandra Lee
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