Monday, April 1, 2013

Toffee Cream Cheese Pound Cake

2 1/2 C brown sugar
1 C butter
One 8-ounce package cream cheese
6 eggs
6 Skor bars (or other toffee bars), chopped (some reserved for garnishing the top)
3 C flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla
2 ounces melted chocolate (like chocolate bark)
1/4 C caramel sauce (I used my homemade caramel under the Macadamia Nut Cheesecake recipe)
1/2 C walnuts, chopped

For the cake, cream the cream cheese and butter together.  Add in the eggs and sugar and beat well until creamy.  Add in the flour, baking powder, salt, and vanilla and beat until smooth.  Stir in the chopped up Skor bars and walnuts.

Preheat the oven to 350 degrees.  Grease and flour a bundt cake pan. Pour the cake batter into the pan.  Bake for an hour and 20 minutes or until a knife inserted comes out clean.  Cool completely.

Invert the cake onto a plate.  Drizzle the melted chocolate and caramel over the cake and sprinkle on the remaining toffee pieces.

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