Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!

Monday, May 14, 2012

I love cake! I've said this before. I especially love cold cake. I also love a good recipe using a boxed mix. I'm not ashamed of that...nope...not one bit. If you've got a favorite homemade chocolate cake recipe for a bundt pan, then by all means use it. But...for a quick and easy dessert...using a cake mix, this just can't be beat. Throw in some toffee bits and whipped cream, you got yourself a par-tay!! Yum, yum, yummers!!

Chocolate Toffee Fantasy Cake

1 Devil's Food cake mix
2 cups heavy cream
4 ounces cream cheese
1 cup powdered sugar
1 12-ounce bag Heath toffee bits
1/2 cup chocolate syrup (optional)

Grease and flour a bundt pan.

Prepare cake mix according to box directions. Bake and allow to cool.

In a mixing bowl, beat cream cheese, whipping cream and 1/2 cup of the powdered sugar until stiff peaks form. Add remaining powdered sugar. Stir in all toffee bit EXCEPT for 1/4 cup.

Turn cake onto serving platter and slice in half horizontally. Scoop out a "trench" in the bottom layer. If using chocolate syrup, drizzle that into the "trench". Add enough whipped cream mixture to fill the "trench" but don't overfill. Place top layer back on cake then frost with remaining whipped cream mixture. Sprinkle with 1/4 toffee bits. Chill for several hours before serving.

Here's all you need. Plus the ingredients to make the cake.

Prepare your bundt pan. I floured and greased mine, which I rarely do but I wanted to make sure it didn't stick to the pan.

Success!!! Allow the baked cake to cool completely.

Then slice it in half. Scoop out a tunnel on the bottom half.

Mix together the whipping cream, cream cheese and 1/2 cup of the powdered sugar. After it's combined, whip in the remaining powdered sugar until it's stiff. Then add in all but 1/4 cup of the toffee bits.

At this point, I drizzled about 1/2 to 1 cup of chocolate ice cream topping into the tunnel. Totally optional...but yummy. Then I filled the tunnel with some of the whipped cream mixture. Slap the top layer on.

Spread the remaining whipped cream mixture on the cake then sprinkle with the reserved toffee bits. So yummy!