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Home Stovetop Cold Chicken Salad

Toffee Butter Torte With Chocolate Ganache Frosting Recipe

Ingredients

How to make it

  • 1. Heat oven to 340 degrees F. and spray bottom and sides of 2 9 or 8 inc round cake pans with baking spray with flour. Make the cake as directed on box. Pour into pans.
  • 2. Bake the 9 in pans for 27 to 32 minutes and 8 inch pans 32 to 37 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from the pans to cooling racks. Cool completely about 1 hour.
  • 3. In microwavable bowl put the chocolate chips and the cream and micro for 1 to 2 minutes depending on your micro stirring every 30 seconds until the cream is hot and the chocolate is melted and smooth.
  • 4. Place the chocolate/cream mix in the fridge for about 30-40 minues or until cool. Just until mixture is thick enough to spread but is still glossy.
  • 5. Cut each cake layer horizontally to make 2 layers. (so 4 layers in total)
  • 6. On serving plate place 1 layer rounded side down. Spread with thin layer of frosting and sprinkle with 1/3 cup of the toffee bits. Tepeat with 2 more layers. Place the remaining layer on top, rounded side up.
  • 7. Frost side and top of cake with remaining frosting. Sprinkle remaining toffee bits on top of cake.

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The Cook

cheffiona Las Vegas, Nevada

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