Recipe 1281 - Toffee Cake Squares
Recipe 1281 - Toffee Cake Squares
(by Shirley McNevich)
1 - 14oz. can Eagle condensed milk (NOT evaporated)
1/2 cup flour
1/2 cup chopped walnuts
1/3 cup Hershey's cocoa
1 beaten egg
1 tsp. vanilla
1/2 tsp. baking powder
Frosting: 3 TBSP butter (softened); 1 cup Domino's powdered sugar;
1/4 cup Hershey's cocoa; 3 TBSP milk; 1/3 cup Skor English toffee
baking chips
In a bowl add Eagle milk, flour, chopped walnuts, Hershey's cocoa,
beaten egg, vanilla and baking powder--stir until mixed. Pour batter
into a greased 8 x 8 square baking pan. Bake at 350 degrees for 25-
35 minutes--test with a toothpick for doneness. Cool completely. In a
mixer add softened butter and powdered sugar--beat. Add milk--beat.
Add cocoa--beat until smooth. Frost the cake, then sprinkle toffee
baking chips on top. Cut into squares or bars.
Continue to:
Other Recipes:
- 1376 - Scallop Casserole
- 1380 - Creamed Lettuce
- 1285 - Skillet Pasta and Beef
- 1338 - No Egg Spice Cake
- 1440 - Cheesy Bacon Dip
- 1298 - Chicken and Vegetable Casserole
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
Best Selling Cookbooks:
My Books
