Ingredients
1 package (8 ounces) milk chocolate English toffee bits1 cup semisweet chocolate chips2 tablespoons brown sugarCAKE:1 cup butter, softened1-1/4 cups packed brown sugar4 large eggs1 teaspoon vanilla extract3 cups all-purpose flour1-1/2 teaspoons baking powder1/2 teaspoon salt1/2 teaspoon baking soda1-1/4 cups buttermilkCARAMEL ICING:1/4 cup butter, cubed2 teaspoons all-purpose flour1 can (5 ounces) evaporated milk1 cup packed brown sugar
Preparation
Combine the toffee bits, chips and brown sugar; set aside.
In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition (mixture will appear curdled). Beat in vanilla. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition.
Pour a third of the batter into a greased and floured 10-in. fluted tube pan. Sprinkle with a third of the toffee mixture. Repeat layers twice. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes before removing from pan to wire rack to cool completely. For icing, in a small saucepan, melt butter. Stir in flour until smooth; gradually add evaporated milk and brown sugar. Bring to a boil; cook and stir for 4-5 minutes or until thickened. Cool. Drizzle over cake.
