source: Womans World magazine 2011
Ingredients
3/4 cup milk chocolate toffee bits, such as Heath
1 package dark chocolate fudge cake mix,
1/2 cup oil
3 eggs
1 and 1/2 cups butter, at room temperature
1 cup canned dulce de leche, such as nestle’ la lechera dulce de leche, from 13.4-oz. can
2 and 1/2 cups confectioners’ sugar
1/4 cup milk
1 teaspoon unsweetened cocoa powder, optional
Directions
Preheat oven to 350 degrees. Coat 2 (9″) round cake pans with cooking spray. Line bottoms with parchment paper, and coat with spray.
Toss toffee bits with 1 tablespoon of cake mix; reserve. prepare remaining cake mix according to package directions with 1 and 1/3 cups water, oil, and eggs. Stir in the toffee bits mixture. Divide batter between pans. Bake for 25-39 minutes or until a toothpick inserted into the centers comes out clean. Cool 15 minutes. Transfer from pans to racks; peel off the parchment paper. Cool completely.
On medium speed, beat butter until light and fluffy, 1 minute. Add dulce de leche; beat until combined. On low speed, gradually beat in confectioners’ sugar, then milk. On medium speed, beat until light and fluffy, 1-2 minutes.
Place 1 cake layer on a serving plate; spread with 1 and 1/2 cups frosting. Top with the remaining layer. Spread the remaining frosting over the cake top and side. If desired, sprinkle with cocoa.
servings: 16
calories: 554
carbs: 63 g
fiber: 1 g
sugar: 49 g
total time: 3 hours and 30 minutes
Also, try; Art Smith’s 12-Layer Chocolate Cake