Thank You so very much
Chocolate Gingerbread Toffee Cake – An EASY, no mixer cake that’s perfect for the holidays!! Chocolate and ginger are amazing together! The GINGER spiced whipped cream is the literal icing on this cake!!
Yield : One 9X13-Inch Cake
Total Time : About 2+ Hours, For Cooling
Prep Time :10 Minutes
Cook Time : About 48 to 56 Minutes
INGREDIENTS:
Cake
- 3 large eggs
- 8 ounces sour cream or Greek yogurt
- 2 cups light brown sugar, packed
- 1/2 cup canola or vegetable oil
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups semi-sweet chocolate chips, melted
- 2 1/2 cups all-purpose flour
- 1 cup hot water
- 1/2 cup molasses
- 1 teaspoon baking soda
- one 8-ounce container whipped topping, thawed (I used fat free; alternatively make your own whipped cream using heavy cream and confectioners’ sugar)
- 1 teaspoon ground ginger, or to taste
- 1/2 cup toffee bits
- 1/2 cup mini semi-sweet chocolate chips
Get the instructions ===>> averiecooks.com
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