CHOCOLATE PEANUT BUTTER SALTED CARAMEL TOFFEE CAKE

CHOCOLATE PEANUT BUTTER SALTED CARAMEL TOFFEE CAKE Copie CHOCOLATE PEANUT BUTTER SALTED CARAMEL TOFFEE CAKE

CHOCOLATE PEANUT BUTTER SALTED CARAMEL TOFFEE CAKE

INGREDIENTS  

  • 2 boxes devils food cake mix mixed according to box directions.
  • 2 8-ounce packages cream cheese
  • 1 stick butter room temperature
  • 1 cup peanut butter
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 3 Tablespoons milk
  • 2 cups divided of chocolate covered toffee pieces. (I used Heath toffee bits.)
  • salted caramel ice cream topping for drizzle

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INSTRUCTIONS 

  • Mix cake mix according to package directions. (The mix I used required water, eggs, and vegetable oil.)
  • Split batter between 2 greased, 10-in. cake pans.
  • Bake according to package directions.
  • While allowing the cake to cook, mix together the cream cheese, butter, peanut butter, powdered sugar, vanilla and milk in a separate bowl.
  • Mix in one cup of toffee bits into the mixture.
  • (Chill for 10-15 minutes if desired, to create a firmer texture for spreading)
  • Frost one cake with the peanut butter cream cheese mixture.
  • Stack other cake on top, and frost the top with the mixture.
  • Sprinkle the remaining toffee bits on to the top of the cake, and into the middle sides of the cake if desired.
  • Drizzle caramel topping as desired.
  • Refrigerate any leftovers.

NUTRITION

Serving: 1slice | Calories: 766kcal | Carbohydrates: 111g | Protein: 10g | Fat: 35g | Saturated Fat: 11g | Cholesterol: 9mg | Sodium: 833mg | Potassium: 382mg | Fiber: 3g | Sugar: 82g | Vitamin A: 5IU | Calcium: 123mg | Iron: 3.7m

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