MOCHA TOFFEE CRUNCH CAKE RECIPE

MOCHA TOFFEE CRUNCH CAKE RECIPE

INSTRUCTIONS

FOR THE CAKE
  1. Preheat oven to 350 degrees
  2. Grease and flour THREE 8 inch cake pans
  3. In a mixing bowl, add the dry ingredients: sugar, flour, cocoa, baking soda, baking powder, and salt. Whisk for 1 minute to blend.
  4. Add softened butter a few pieces at a time while the mixer is on low speed. Mix until the dry ingredients look like coarse sand and the dry ingredients are moistened. Scrape the bottom and sides of the bowl.
  5. In a separate bowl whisk the eggs, milk , oil and vanilla until blended.
  6. Method is important when using the Reverse Creaming Method. With the mixer on low speed, SLOWLY add approximately 1/2 of the egg mixture to the dry ingredients. Increase the speed to medium and mix for 1 1/2 minutes at medium speed. Don't mix above medium speed. Scrape the bottom and sides of bowl. Add the remaining egg mixture in 2 pourings, beating for 20 seconds after each pour. Scrape the sides and bottom of bowl.

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