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Toffee Butter Torte with Chocolate Ganache Frosting
Toffee Butter Torte with Chocolate Ganache Frosting
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Prep Time:
25 minutes
Total Time:
2 hours 50 minutes
Decadent toffee chocolate frosting crowns a moist butter cake.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Butter Recipe Yellow Cake Mix
  • Water, butter and eggs called for on cake mix box
  • 3 cups semisweet chocolate chips
  • 1 1/2 cups whipping cream
  • 1 bag (8 oz) toffee bits (1 1/2 cups)
  • Pirouette cookies, if desired
Instructions:
  • Preheat oven to 350°F (or 325°F for dark or nonstick pans) and generously grease two 9- or 8-inch round cake pans with baking spray with flour.
  • Follow the instructions on the box to prepare, bake, and cool the cake in 8- or 9-inch rounds. Refrigerate the layers for about 45 minutes to make them easier to handle.
  • In a medium microwavable bowl, heat chocolate chips and whipping cream in the microwave on High for 1 to 2 1/2 minutes, stirring every 30 seconds until the cream is hot. Stir until smooth. Chill for 30 to 40 minutes until cool. Stir until thick enough to spread but still glossy.
  • Slice each cake layer in half horizontally to create 4 layers. Set aside 1 top layer. Place 1 cake layer, cut side up, on serving plate. Spread thin layer of frosting and sprinkle 1/3 cup of toffee bits. Repeat with 2 more layers. Place reserved layer on top, rounded side up. Frost sides and top of cake with remaining frosting. Sprinkle remaining toffee bits on top. Garnish with pirouette cookies. Refrigerate cake covered.

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