Friday, July 20, 2012

Toffee Topped Sheet Cake

I found several recipes for this cake on Pinterest recently and because we love the chocolate Texas Sheet Cake I thought it would be nice to try a "white" version.  
I added toffee bits and toasted almonds to the frosting and everyone who tried it gave me a thumbs up.  So here is the recipe as I made it.

Ingredients for the cake:
  • 1 cup unsalted butter
  • 1 cup water
  • 2 cups flour
  • 2 cups sugar
  • 1 teaspoon baking soda 
  • 1 teaspoon salt
  • 1/2 cup buttermilk
  • 2 eggs
  • 2 teaspoons vanilla
Ingredients for the Icing:
  • 1/2 cup butter
  • 1/2 cup buttermilk
  • 4-5 cups icing sugar
  • 1 teaspoon vanilla
  • salt to taste
  • 1 1/4 cups toffee bits (you can buy these in the baking aisle)
  • 1 1/4 cups almonds, lightly toasted*
*I toast these in a dry frying pan over medium heat, stirring frequently until nicely browned.  They will burn very quickly so watch them closely.

Method for the cake:
  1. Grease and flour an 11" x 15" baking pan and set aside.
  2. Preheat oven to 375º.
  3. Place butter and water in a large saucepan and bring to a boil.  Remove from heat.
  4. Sift flour, sugar, baking soda and salt in a bowl.
  5. In a measuring cup, mix buttermilk with eggs until blended.
  6. Add  buttermilk/egg mixture to bowl of dry ingredients and mix just until all the flour is moistened.
  7. Using a spatula or wooden spoon, add large dollops of this batter to the butter/water mixture in the saucepan, mixing very well between additions.
  8. When it is all combined, pour into prepared baking pan and bake at 375º for 25 minutes or until cake is set.
  9. Let cool 10 minutes before preparing icing.  You should ice the cake while it is still warm.
Method for Frosting:
  1. Bring butter and buttermilk to a boil in a large saucepan. (It will look a bit curdled)
  2. Remove from heat and mix in 3 cups icing sugar, vanilla and a pinch of salt if desired.  Continue to add icing sugar  and mix until desired consistency is reached.  (This frosting will thicken as it cools so work fairly quickly. I was almost a cup short of icing sugar when I made this and even though the icing looked fairly runny when I poured it over the cake it still set nicely.)
  3. Stir in toffee bits and all but 1/4 cup of the almonds.
  4. Spread over warm cake and sprinkle with remaining almonds.
  5. Let cool before serving.
  6. Makes 20 generous sized pieces.  This freezes very well.


13 comments:

  1. The sheet cakes must be perfect for large crowds. Must remember this... On the other hand, not so good for just two. I'd love it...too much!

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  2. It looks very yummy can't wait to try it...Janice

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  3. Bev - that looks so good. The chocolate version intriques me too.

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    Replies
    1. Rosella, Anneliese has a recipe in the cooking for a crowd section that is similar to the chocolate version I make . It is called Cookie Sheet Chocolate Bars. -Bev

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  4. YUM!!! I'm going to make this :) Thanks for sharing.

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  5. Do you know if you can freeze buttermilk? I keep the other ingredients on hand, but we rarely use buttermilk - yet several recipes I would like to try call for it. I was wondering if I might could freeze it and keep it on hand rather than have to run to the store every time I want to make something delicious and let the remainder go to waste. Does anyone know?

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    Replies
    1. Patty, I'm not sure about freezing it but I do know that buttermilk keeps a very long time in the fridge. I've used it in baking almost a month after purchasing it. There are so many great uses for buttermilk- especially in salad dressings, mashed potatoes and baking.
      One more thing, - you can substitute sour cream for the buttermilk in this recipe. I've made it both ways.

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    2. I keep the powdered Buttermilk on hand in the refrig. for any buttermilk recipes. It works great (follow directions for liquid buttermilk on can to use) for those of us who don't use buttermilk often. ekh

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    3. All I know is that buttermilk (refrigerated of course)keeps way past the date shown. ... an unopened carton will keep a month and even more. When you open the carton, check for mold, if there is none, close it up and shake it.It should come out a thick, blended mixture. It is like yogurt. You know when it's bad, by the mold on it or the edge of the container or the color and smell is strangely off. That's just what I've figured out.

      This is what I found on google ..."It can be frozen for future use in cooking. If frozen, it will usually separate and needs to be completely defrosted and well skaken before use to reincorporate the liquids and solids. If I'm going to freeze it, I use fresh buttermilk, shake it well, then pour it into recipe-sized one cup plastic containers to minimize waste."

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  6. I love white cakes and this one sure looks good! I will be making it the next time I have a crowd to feed!

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  7. I'm gonna take a stab at this and state that the vanilla (in the cake) should be mixed with the buttermilk and egg mixture.

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  8. I made this yesterday - with a change due to what I was lacking on hand: I used Imitation Almond Extract (7.5ml) in place of the vanilla in the cake - and that worked out nicely.
    And I compared the cost of buying toffee pieces vs. Mini skor bars and found the Skor to be cheaper. so I had the almonds mixed in the icing, and sprinkled the crunched skor pieces on top of the icing.
    Very delicious!
    Thanks!

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