Recipes Made with Cake Mixes
1-2-3 Toffee Cake
Ingredients
- 1 (18.25 ounce) box chocolate cake mix*
- 6 to 8 toffee candy bars, frozen
- 1 (12 ounce) container Cool Whip
Instructions
- The night before bake the chocolate cake in a 13 x 9 inch baking pan.
- Cool and refrigerate.
- One hour before serving, crush frozen toffee and stir into Cool Whip.
- Spread on chilled cake and return to refrigerator until ready to serve.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.