SAMPLE
RECIPES:
1.
Pecan Caramel Cheesecake
2.
Frozen English Toffee Cake
3.
Peanut Butter Mini Mud Pies
4.
Cherry Lollipops
5.
Mini Pumpkin Spice Cakes with Orange Glaze
Book
Description
Sandra Lee -- author of the New York Time's best-seller Semi-Homemade
Cooking -- returns with over 100 quick and delicious recipes for
everyone's favorite course -- dessert.
Sandra Lee shares her Semi-Homemade technique of combining fresh
ingredients with specially selected store-bought items -- from cake mixes
to Cool-Whip. You can now create desserts that are as simple to make as
they are sensational to eat. Each Semi-Homemade treat tastes as if it were
made 100% from scratch -- but is created in a fraction of the time. More...
Semi-Homemade
DessertsAuthor:
Sandra Lee Date: September 2005 ISBN: 0696226847
Publisher: Miramax
Books
Paperback ORDER/INFO |
Frozen English
Toffee Cake
From:
Semi-Homemade Desserts by Sandra Lee
Cookbook
Heaven @ Recipelink.com
 Makes
12 to 16 servings
Prep time: 15 minutes
Baking time: 30 minutes
Cooling time: 30 minutes
Freezing time: 3 hours
Cake:
Ice Cream Filling and
Frosting:
-
1/2 gallon chocolate or
vanilla ice cream, softened, Breyers® or Edy's®
-
1 bag (10-ounce) English
toffee bits, SKOR®
-
1 container (8-ounce)
frozen whipped topping, thawed, Cool Whip®
Cake Preparation:
-
Preheat oven to 350
degrees. Butter and flour two 8-inch-round cake pans.
-
Combine cake mix, water,
oil, and eggs in large bowl. Beat for 2 minutes, or until well blended.
Pour batter into prepared pans.
-
Bake for 30 minutes, or
until toothpick inserted into center of cakes comes out clean. Cool cakes
in pans on cooling rack for 15 minutes. Remove cakes from pans and cool
cakes completely on cooling rack.
Ice Cream Filling
Preparation:
-
Line three 8-inch-round
cake pans with plastic wrap, allowing 3 inches of plastic to hang over
sides.
-
Divide ice cream equally
among pans. Using rubber spatula, spread ice cream over bottoms of
prepared pans, forming smooth, even layers. Sprinkle 1/4 cup of toffee
bits over ice cream in each pan.
-
Freeze for 3 hours, or
until frozen solid.
To Assemble and Frost:
-
Cut each cake layer
horizontally in half.
-
Working quickly, remove
ice cream from pans. Peel off plastic and place 1 ice cream circle on each
of 3 cake layers. Stack cake and ice cream layers atop each other on
serving platter. Top with remaining cake layer.
-
Frost cake with whipped
topping and sprinkle with remaining toffee bits.
-
Freeze until ready to
serve. Let ice cream cake stand at room temperature for 5 minutes before
serving.
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