Toffee Rum Cake

• 1 sponge cakes (10") or 1 chiffon cake (10")
• 1/2 cup sugar
• 3/4 cup water
• 1/4 cup rum (see note)
• 1 - 1 1/2 cup heavy whipping cream
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 4 ounces chocolate-covered english toffee bars

1. Combine the 1/2 c sugar and water in a saucepan and heat until it begins to simmer; simmer for 5 minutes, stirring occasionally.
2. While the sugar and water are simmering, put the cake on the serving platter and make holes 1" apart all through the cake with a wooden skewer.
3. Remove the syrup made with the sugar and water from the heat and add in the rum.
4. Stir well to combine and slowly pour the hot syrup over the cake.
5. Chill the cake for 2 hours.
6. Whip the heavy whipping cream and the 2 T sugar until stiff peaks form; stir in the vanilla extract.
7. Frost the top and sides of the cooled cake.
8. Coarsely chop the toffee and sprinkle on top of the cake to garnish.
9. Chill from 2 - 12 hours before serving.
10. Note: you may substitute brandy or 2-4 T frozen orange juice concentrate, thawed, for the rum.

cakes, sugar, water, rum, heavy whipping cream, sugar, vanilla, chocolatecovered

Taken from www.food.com/recipe/toffee-rum-cake-118453 (may not work)