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.
|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|
Preheat the oven to 350ºF and grease a 10-inch round cake pan.
With an electric mixer, cream together the granulated sugar and 8 tablespoons butter. Beat in the eggs and 1 tabelspoon vanilla.
In a separate bowl, mix together the flour and baking powder, and then add to the wet mixture. Stir in the milk.
Pour the batter into the cake pan and bake for 30 to 40 minutes, or until fully baked. Let cool.
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.
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.
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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