Swirled Almond-Toffee Cake
- 2 1/2 cup All-Purpose Flour
- 2 cup Granulated Sugar
- 3 tsp Baking powder
- 1 tsp Salt
- 3 tbsp Vanilla
- 2 large Eggs
- 2/3 cup Vegetable Oil
- 1 cup Cappuccino Coffee Drink
- 1/2 cup Milk
- 3 oz Almond-Toffee Chocolate, Chopped
- 2 oz Butter
Preheat oven to 350 °F.
In a large mixing bowl combine flour, sugar, baking powder, and salt. Set aside.
In another bowl mix whisk together the eggs and vanilla. Set aside.
Melt the almond-toffee chocolate and butter using a double-boiler method. Stir occasionally until it becomes smooth. Set aside.
Make two wells in the flour mixture. In one well pour the vegetable oil. In the other pour the vanilla-egg mixture. Start to mix it together. As you mix, pour in the milk or milk mixture until smooth.
Take about 1/2 cup of the mixture and mix it into the melted chocolate.
Take an 8-inch circular baking pan (with a flat bottom) and pour in the cake batter. Pour the chocolate mixture on top and stir it in, making sure some of the whiter cake batter comes to the top. You want SWIRLS and not a smooth mixture, so do not over mix.
Bake at 350 °F for 45-55 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Let cool to room temperature before serving.
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