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Toffee Spice Cake Brown Sugar Caramel Frosting
Toffee Spice Cake Brown Sugar Caramel Frosting
- Recipe Submitted by maryjosh on 12/21/2016
Ingredients List
- one 16.5-ounce box spice cake mix
- 3 eggs
- 1 cup water
- 1/3 cup canola or vegetable oil
- 1 cup toffee bits, divided
- one 14-ounce can sweetened condensed milk
- 1 cup light brown sugar, packed
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt, optional and to taste
Directions
Preheat oven to 350F. Line a 9x13-inch baking pan with aluminum foil for easier cleanup and spray with cooking spray; set aside.
To a large bowl, add the cake mix, eggs, water, oil, and mix up the cake batter according to package directions.
Stir in 1/2 cup toffee bits.
Turn batter out into prepared pan and bake for about 25 to 29 minutes, or until done. Allow cake to cool in pan on a wire rack while you make the frosting.
To a large saucepan with high sides, add the sweetened condensed milk, brown sugar, and bring to a boil over medium-high heat. Reduce the heat to low and allow mixture to simmer for about 5 minutes, or until thickened. You'll notice at about the 4 to 5 minute mark it starts thickening quite a bit and that's when you know it's ready. During the 5 minutes, it's very important to whisk nearly continuously and also scrape the bottom of the pan with a spatula very frequently because you don't want the mixture to stick to the bottom and scorching which it's prone to doing.
Remove saucepan from the heat, add the butter, vanilla, optional salt to taste (adding about 1/2 teaspoon will give you more of a salted caramel flavor), and stir to combine.
Evenly pour frosting over cake.
Evenly sprinkle the remaining 1/2 cup toffee bits.
Allow frosting to set up for about 2 hours, or until slightly hardened, before slicing and serving. Cake will keep airtight at room temp for up to 5 days.
To a large bowl, add the cake mix, eggs, water, oil, and mix up the cake batter according to package directions.
Stir in 1/2 cup toffee bits.
Turn batter out into prepared pan and bake for about 25 to 29 minutes, or until done. Allow cake to cool in pan on a wire rack while you make the frosting.
To a large saucepan with high sides, add the sweetened condensed milk, brown sugar, and bring to a boil over medium-high heat. Reduce the heat to low and allow mixture to simmer for about 5 minutes, or until thickened. You'll notice at about the 4 to 5 minute mark it starts thickening quite a bit and that's when you know it's ready. During the 5 minutes, it's very important to whisk nearly continuously and also scrape the bottom of the pan with a spatula very frequently because you don't want the mixture to stick to the bottom and scorching which it's prone to doing.
Remove saucepan from the heat, add the butter, vanilla, optional salt to taste (adding about 1/2 teaspoon will give you more of a salted caramel flavor), and stir to combine.
Evenly pour frosting over cake.
Evenly sprinkle the remaining 1/2 cup toffee bits.
Allow frosting to set up for about 2 hours, or until slightly hardened, before slicing and serving. Cake will keep airtight at room temp for up to 5 days.
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