CHOCOLATE SALTED CARAMEL LAYER CAKE

By heathermcginnis

Got this recipe from a Lactancia Butter book... when you read the frosting portion - you will understand why...

Ingredients

• CAKE
• 2 cups brown sugar
• 3/4 cup butter, softened
• 3 large eggs
• 1 tsp vanilla
• 2 cups flour
• 3/4 cup cocoa
• 1 1/2 tps baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 2 tbsp instant cofffee granules
• 3/4 cup hot water
• FROSTING
• 3/4 cup sugar
• 1/3 cup water
• 3/4 cup whipping cream
• 2 tsp vanilla
• 2 cups butter
• 3 cup icing sugar
• 1 cup SKOR toffee bits
• 1/2 tsp gourmet salt

Preparation

Step 1

CAKE

Beat sugar and butter till fluffy. Add eggs one at a time. Add vanilla. Stir together dry ingredients and add alternating with buttermilk and coffe mixture. Gradually beat into batter just until smooth. Pour into 9" cake pans. Bake at 350 for 35 minutes. Cool 15 minutes. Remove from pan.

FROSTING

Mount white sugar in heavy sauce pan. Add water and cook on mdeium heat. Bring to a boil. Uncover and swirl pan until sugar forms a deep amber color. Do not stir. Remove from heat. Add whipping cream and cool to room temperature.

Beat butter till fluffy. Add in all icing sugar and cooled caramel, reserving 2 tbsp for topping. Frost between layers and on top of cake. Swirl with caramel on top. Press toffee bits on side of cake. Sprinkle with salt to garnish.