Chocolate Toffee Crunch Cake ~ Cooking on a WhIM

Today, as I am hopefully having a blast on my Mountain Getaway, I wanted to introduce you to my good friend B. She is a fantastic cook, Mommy to a sweet BB (15mos) and is preggers with BG due this Spring. She shares my love for food and is always coming up with fun new things to try! I am so excited she has agreed to share with us on a regular basis  “Cooking on a WhIM” Thanks B!!!

I love making cakes and sweet treats to surprise family and friends. I have a very strong conviction that EVERYONE needs a birthday cake. Having a birthday in December means that cakes are often overlooked since there are so many other sweet treats around the house but I will not accept that. My husband’s birthday is three days before Chirstmas and I try to make sure we take a break from the holidays to celebrate and remember his special day. His one request for birthday cake is that he is able to a glass of skim milk with it!
This year I tried a new recipe and it was so successful, I made it again for another friend’s birthday this week. She loved it as much as he did and I can see that this recipe is going to be used again. The first go round, I used almonds and the next time, pecans. I think I like the pecans better but that is really a preference that I have for pecans over almonds – both worked equally as well. While there are several steps, all are easy and the end result is well worth the effort! Enjoy!

Chocolate Toffee Crunch Cake
1 ½ cups chopped nuts (pecans, almonds or walnuts)
1 ½ cups graham cracker crumbs (can substitute vanilla wafers)
1 ¼ cups brown sugar, lightly packed
¾ cup butter, melted
Devils Food Cake Mix – prepared to box instructions
2 cups whipping cream, whipped and sweetened with XXX sugar
Preheat oven to 350 degrees. Grease 4 round cake pans. Mix nuts, crumbs, sugar and butter until all is coated with butter and divide equally among the 4 pans. Press crumb mixture into pans.Prepare cake mix according to package directions and pour even amounts into each “prepared” cake pan. Bake for 30 minutes or until knife comes out clean. Allow cakes to cool completely in the pans – loosening sides after about 10 minutes.Once cooled, flip cakes out – crumb topping “up” and stack with whipped cream between each layer and on the top.

2 comments

  1. jackie fo says:

    Mama Bird – I bet you got some snow in the mountains!! We are totally iced in here in Charlotte. Thanks for stopping by my blog – I LOVE yours and am now a follower 🙂

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