Chocolate Toffee Cake Balls

The addition of toffee to a cake ball makes for a yummy crunchy surprise. This was one of our original flavors and is still a bestseller to this day. Try adding more toffee bits, if you really like a good crunch!

Recipe reprinted with permission from CAKE BALLS © 2012 by Robin Ankeny and Charlotte Lyon, Running Press, a member of the Perseus Books Group.

Chocolate Toffee Cake Balls

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    1 1/2 cup English toffee bits 1 1/2 cups all-purpose flour
    24 ounces milk chocolate, for coating 1 3/4 tablespoons baking powder
    1 cup granulated sugar 1/2 cup milk
    12 tablespoons unsalted butter, softened 4 ounces cream cheese, softened
    2 eggs at room temperature 1 1/4 cups confectioners' sugar
    1 tablespoon and 1 teaspoon vanilla


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    • 1

      Preheat the oven to 350ºF and grease a 10-inch round cake pan.

    • 2

      With an electric mixer, cream together the granulated sugar and 8 tablespoons butter. Beat in the eggs and 1 tabelspoon vanilla.

    • 3

      In a separate bowl, mix together the flour and baking powder, and then add to the wet mixture. Stir in the milk.

    • 4

      Pour the batter into the cake pan and bake for 30 to 40 minutes, or until fully baked. Let cool.

    • 5

      While cooling, prepare the cream cheese icing: With an electric mixer on medium speed, beat together 4 tablespoons butter and cream cheese until smooth. Mix in 1 teaspoon vanilla. Slowly mix in the confectioners' sugar until smooth and creamy.

    • 6

      After the cake has completely cooled, follow the cake ball method instructions. As you are incorporating the icing with the crumbled cake, add the toffee bits.

    • 7

      After the cake balls are dipped in milk chocolate, drizzle them with fine lines. Do one at a time and sprinkle with the toffee bits to add more yummy crunchy toffee flavor.

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