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Chocolate Peanut Butter Salted Caramel Toffee Cake
Chocolate Peanut Butter Salted Caramel Toffee Cake: An easy cake recipe to conquer your dessert sweet-tooth craving, that looks like it takes HOURS to make!
Prep Time
15
minutes
mins
Cook Time
40
minutes
mins
Total Time
55
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
12
servings
Calories:
766
kcal
Author:
Jessica Burgess
Ingredients
2
boxes
devils food cake mix
mixed according to box directions.
2
8-ounce packages
cream cheese
1
stick
butter
room temperature
1
cup
peanut butter
3
cups
powdered sugar
1
teaspoon
vanilla extract
3
Tablespoons
milk
2
cups
divided of chocolate covered toffee pieces. (I used Heath toffee bits.)
salted caramel ice cream topping for drizzle
Instructions
Mix cake mix according to package directions. (The mix I used required water, eggs, and vegetable oil.)
Split batter between 2 greased, 10-in. cake pans.
Bake according to package directions.
While allowing the cake to cook, mix together the cream cheese, butter, peanut butter, powdered sugar, vanilla and milk in a separate bowl.
Mix in one cup of toffee bits into the mixture.
(Chill for 10-15 minutes if desired, to create a firmer texture for spreading)
Frost one cake with the peanut butter cream cheese mixture.
Stack other cake on top, and frost the top with the mixture.
Sprinkle the remaining toffee bits on to the top of the cake, and into the middle sides of the cake if desired.
Drizzle caramel topping as desired.
Refrigerate any leftovers.
Nutrition
Serving:
1
slice
|
Calories:
766
kcal
|
Carbohydrates:
111
g
|
Protein:
10
g
|
Fat:
35
g
|
Saturated Fat:
11
g
|
Cholesterol:
9
mg
|
Sodium:
833
mg
|
Potassium:
382
mg
|
Fiber:
3
g
|
Sugar:
82
g
|
Vitamin A:
5
IU
|
Calcium:
123
mg
|
Iron:
3.7
mg