Alcy's Luncheon December 5, 2008

ALCY’S CHOCOLATE TOFFEE CARAMEL CAKE

1 1/3 cups butter, softened and divided

1 cup sugar

1 cup firmly packed dark brown sugar

1 teaspoon vanilla extract

6 large eggs

2 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

¼ teaspoon salt

1 cup sour cream

2 cups firmly packed light brown sugar

2/3 cup evaporated milk

Preheat over to 350 degrees. Spray 3 (9-inch) round cake pans with nonstick cooking spray with flour; set aside.

In a large bowl, beat 1 cup butter, sugar, and dark brown sugar at medium speed with an electric mixer until creamy. Add vanilla, beating to combine. Add eggs, one at a time, beating well after each addition.

In a medium bowl, sift together flour, baking powder, baking soda, and salt. Gradually add flour mixture to butter mixture, alternately with sour cream, beginning and ending with flour mixture. Spoon the batter in prepared pans. Bake for 15 to 17 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove cake from pans and let cool completely on wire racks.

In a small saucepan combine light brown sugar, evaporated milk, and remaining 1/3 cup butter. Cook over medium heat, stirring until sugar is dissolved. Cook, without stirring, until a candy thermometer registers 238 degrees.

Transfer caramel mixture to a heat resistant bowl. Beat at medium speed with an electric mixer for 2 to 3 minutes, or until mixture thickens slightly and is easy to spread. Working quickly, spread caramel mixture on top of 2 cake layers. Refrigerate for 15 minutes, or until set.

To assemble, place one caramel covered layer on a cake plate. Spread a thin layer of Caramel Cream Cheese Frosting over caramel. Place another caramel covered layer on top of frosting. Spread a thin layer of frosting over caramel. Top with plain cake layer. Frost the top and sides of cake with remaining frosting. Garnish with chopped English toffee flavored candy bars, if desired.

CARAMEL CREAM CHEESE FROSTING

½ cup firmly packed dark brown sugar

¼ cup heavy whipping cream

½ cup plus 2 tablespoons butter, softened and divided

1 (8ounce) package cream cheese, softened

1/ teaspoon vanilla extract

5 cups confectioners’ sugar, sifted.

In a small saucepan, combine brown sugar, cream and 2 tablespoons butter over medium heat. Cook for 3 to 4 minutes, stirring constantly, until sugar is dissolved. Cool completely.

In a large bowl, beat cream cheese, and remaining ½ cup butter at medium speed with an electric mixer until smooth. Add brown sugar mixture and vanilla extract, beating to combine well. Gradually beat in confectioners’ sugar until smooth.