Frozen English Toffee Cake
By Sandra Lee, author of Semi-Homemade Desserts Author Sandra Lee is an internationally acclaimed author and lifestyle expert with a devoted following in the United States, United Kingdom, Germany, Australia, Asia, and South Africa. Her signature Semi-Homemade approach to cooking, home decorating, gardening, entertaining, beauty, food, and fashion offers savvy shortcuts and down-to-earth secrets for creating a beautiful, affordable lifestyle. Her first book Semi-Homemade Cooking was a New York Times national best-seller. Sandra has shared her time-saving tips, tricks, and recipes on NBC's Today, Entertainment Tonight, CNN, ABC's The View, and on local news programs around the country. A regular lifestyle contributor to Parade, Sandra has also been featured in such publications as W Magazine, Newsweek, Woman's Day, Redbook, and Readers Digest. She is currently in development for a Semi-Homemade television series. She lives in Los Angeles.
Serves 12 to 16
Prep time: 15 minutes
Baking time: 30 minutes
Cooling time: 30 minutes
Freezing time: 3 hours
1 box (18.25-ounce) devil's food cake mix, Duncan Hines Moist Deluxe®
1 1/3 cups water
1/2 cup vegetable oil
Ice Cream Filling and Frosting:
1/2 gallon chocolate or vanilla ice cream, softened, Breyers® or Edy's®
1 bag (10-ounce) English toffee bits, SKOR®
1 container (8-ounce) frozen whipped topping, thawed, Cool Whip®
Preheat oven to 350 degrees. Butter and flour two 8-inch-round cake pans. Combine cake mix, water, oil, and eggs in large bowl. Beat for 2 minutes, or until well blended. Pour batter into prepared pans. Bake for 30 minutes, or until toothpick inserted into center of cakes comes out clean. Cool cakes in pans on cooling rack for 15 minutes. Remove cakes from pans and cool cakes completely on cooling rack.
Ice Cream Filling Preparation:
Line three 8-inch-round cake pans with plastic wrap, allowing 3 inches of plastic to hang over sides. Divide ice cream equally among pans. Using rubber spatula, spread ice cream over bottoms of prepared pans, forming smooth, even layers. Sprinkle 1/4 cup of toffee bits over ice cream in each pan. Freeze for 3 hours, or until frozen solid.
To Assemble and Frost:
Cut each cake layer horizontally in half. Working quickly, remove ice cream from pans. Peel off plastic and place 1 ice cream circle on each of 3 cake layers. Stack cake and ice cream layers atop each other on serving platter. Top with remaining cake layer. Frost cake with whipped topping and sprinkle with remaining toffee bits. Freeze until ready to serve. Let ice cream cake stand at room temperature for 5 minutes before serving.