Recipe(tried): Sticky Toffee Pudding (repost)

If you are thinking of the yummy dessert called "Sticky Toffee Pudding" here is a recipe that I used which came out very well (though I didn't slice it in layers - just poured the sauce overtop the whole cake).

Sticky Toffee Pudding
Yield: 10 Servings
Recipe from "Bon Appetit," May '98

12 ounces pitted dates (about 2-1/2 cups)
1-2/3 cups water
3-1/2 cups all purpose flour
4 tsps. baking powder
1-1/2 tsps. baking soda
2 cups (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
3 large eggs
Toffee Sauce (see recipe)
Whipped cream or creme fraiche

Preheat oven to 350 degrees F. Butter 13x9x2-inch metal baking pan. Line bottom with parchment; butter parchment. Combine dates and 1-2/3 cups water in heavy medium saucepan. Bring to boil. Reduce heat and simmer until dates are tender and all but scant 1/4 cup lequid evaporates, about 10 minutes. Transfer to processor; puree.

Sift flour, baking powder and baking soda into medium bowl. Beat brown sugar and butter in large bowl until blended. Add eggs, 1 at a time, beating well after each addition. Add flour mixture in 3 additions, beating until smooth. Mix in pureed date mixture (batter will be stiff).

Spread batter in prepared pan. Bake until cake is firm to touch and tester inserted into center of cake comes out clean, about 35 minutes. Cool in pan on rack.

Turn cake out onto work surface. Remove parchment. Trim 1/2-inch from short sides of cake and 1/4-inch from long sides. Using serrated knife, cut cake horizontally into 3 equal layers. Return 1 layer to same pan. Pour 1 cup sauce over. Top with second layer. Pour 1 cup sauce over. Top with third layer. (Can be made 6 hours ahead. Cover; let stand at room temperature.)

Preheat oven to 350 degrees F. Bake cake uncovered until sauce bubbles around edges; about 20 minutes. Serve warm with whipped cream and remaining sauce.

Toffee Sauce
Yield: About 3 cups

2 cups plus 12 Tbsps whipping cream
1-2/3 cups sugar
1/2 cup (1 stick) unsalted butter

Combine 1 cup plus 6 tablespoons cream, sugar and butter in heavy large saucepan. Boil over medium-high heat until mixture thickens slightly and is deep golden, stirring constantly, about 10 minutes. Remove from heat; cool 5 minute. Gradually whisk in 1 cup plus 6 tablespoons cream (mixture will bubble vigorously). Stir over low heat until mixture is smooth. (Can be made 1 day ahead. Chill. Warm over low heat until lukewarm before using.)