Ingredients Jump to Instructions ↓

  1. Cake

Instructions Jump to Ingredients ↑

  1. DIRECTIONS Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 2 (9- or 8-inch) round cake pans with baking spray with flour. Make cake mix as directed on box, using water, butter and eggs. Pour into pans. Bake 9-inch pans 27 to 32 minutes, 8-inch pans 32 to 37 minutes, or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour. In medium microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 1 minute 30 seconds to 2 minutes 30 seconds, stirring every 30 seconds, until cream is hot. Stir until chocolate is melted and smooth. Refrigerate 30 to 40 minutes or until cool. Stir just until mixture is thick enough to spread but is still glossy. Cut each cake layer horizontally to make 2 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) On serving plate, place 1 layer, rounded side down. Spread with thin layer of frosting; sprinkle with 1/3 cup of the toffee bits. Repeat with 2 more layers. Place remaining layer on top, rounded side up. Frost side and top of cake with remaining frosting. Sprinkle remaining toffee bits on top of cake. Garnish with pirouette cookies.


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