Layered Toffee Crunch Cake

• Toffee Cake
• 2 cups sugar
• 3 large eggs
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup sour cream
• 2 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 (200 g) package SKOR or Heath Bar bits
• 1/2 teaspoon baking soda
• Toffee Frosting
• 1/2 cup vegetable shortening
• 1/2 cup margarine
• 3 cups icing sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 1/2 cup SKOR or Heath Bar bits

1. 1) Preheat oven to 350u0b0F. Coat two 8-inch round cake pans with non-stick cooking spray and cover the bottom of each pan with parchment paper.
2. 2) For the cake, using the whisk attachment of an electric mixer, beat sugar and eggs on medium speed for 2 minutes, until thickened. On low speed, add the vegetable oil, vanilla and sour cream, mixing until blended. Add the flour, baking powder, baking soda, salt and toffee bits, mixing just until combined. Divide batter evenly into prepared pans. Bake 33-35 minutes or until toothpick inserted in the center comes out clean. Remove from oven and let cool for 10 minutes before transferring cakes from pans to wire racks. Make sure layers are completely cooled before frosting.
3. 3) For the frosting, in an electric mixer, cream vegetable shortening and margarine on medium speed until well combined. On low speed, add icing sugar, vanilla and milk. Once incorporated, turn mixer to medium speed and blend until icing is smooth. Fold in toffee bits.
4. 4) To assemble the cake, place 1 cake layer on a serving dish and top with 3/4 cup frosting. Spread evenly over cake. Top with remaining layer and spread the remaining frosting on the top and sides of the cake.

toffee, sugar, eggs, vegetable oil, vanilla, sour cream, flour, baking powder, kosher salt, skor, baking soda, toffee frosting, vegetable shortening, margarine, icing sugar, vanilla, milk, skor

Taken from food52.com/recipes/31904-layered-toffee-crunch-cake (may not work)