Chocolate Toffee Caramel Cake

Hello all–  We’re still in Wisconsin here.  And still waiting for snow.  I checked the weather report today and it’s suppose to snow later in the week, the day after we leave!!  Meanwhile it’s sunny with a cold wind that will take your breath away!  OK, that’s all for the weather report– will send along more Wisconsin news (and photos!) in a couple days…

So now here’s the cake– crunchy toffee bits, tiny his of chocolate and caramel sauce and wrapped in and around a moist tender cake.  With a scoop of ice cream, just grand!  I think you’d like it!

CHOCOLATE TOFFEE CARAMEL CAKE
2 cups brown sugar
1 cup white sugar
1  1/2 cups canola oil
5 eggs
3 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 cup milk
8 oz. bag toffee bits
1  1/4 cup mini chocolate chips*
1 cup caramel sauce

In a large mixing bowl, use an electric mixer to beat together the brown sugar, white sugar, oil land eggs.  Add in the flour, baking powder and salt and keep beating.  Beat in the milk.  And finally, fold in the  mini chocolate chips (save out 1/4 cup to sprinkle on top the finished cake)  and toffee bits (save a handful to sprinkle on the cake later).

Spoon the batter into a large bundt pan or tube pan that has been sprayed well with cooking spray.  Pop it into a 325 degree over for 80 or 90 minute (!!) until the cake is firm to the touch and a toothpick inserted comes out clean.  Let the cake cool in the pan for at least an hour.

Remove the cake to a large plate and Drizzle the caramel sauce over the top and sprinkle on the reserved mini chocolate chips and toffee bits.

* I like mini chocolate chips more than the standard size, because they don’t sink to the bottom of the cake and spread the chocolate more uniformly.

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