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Toffee Dark Chocolate Chunk Bundt Cake
A moist and tender bundt cake full off chocolate and Heath Toffee bars.
Prep Time
5
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
5
minutes
minutes
Servings
16
servings
Calories
Author
Marye Audet-White
Ingredients
2 ¾
cups
flour
1 ¾
teaspoon
baking powder
1
teaspoon
baking soda
¾
teaspoon
salt
2
cups
Heath toffee bars chopped
1
cup
dark chocolate chunks
2
sticks softened unsalted butter
1 ¼
cups
sugar
¾
cup
packed brown sugar
3
eggs
2 ½
teaspoons
vanilla
½
teaspoon
almond extract
1 ½
cups
sour
cream
Instructions
Preheat oven to 350. Spray a bundt pan with cooking spray.
Cream
the butter for 3 minutes.
Add half the sugar and
beat
2 minutes, add the rest of the sugar
beat
2 minutes.
Add the brown sugar and
beat
for 2 minutes.
Add eggs one at a time beating thoroughly after each addition
Blend in extracts.
Add flour mixture in three parts and sour
cream
in two parts, starting with flour mixture.
Stir in the toffee and chocolate chunks.
Spoon into the bundt pan and bake for 1 hour.
Let cool 10 minutes, invert on cake rack and cool.
Remove from pan.