English Toffee Crunch Cake
1 C. chopped pecans
3 T. butter, melted
2/3 C. butter, softened
1 C. sugar
1 1/2 t. vanilla
2 C. cake flour
1 1/2 t. baking powder
1/4 t. salt
2/3 C. milk
Butter Pecan Cream Cheese Frosting
1/4 C. butter, softened
1 package (8 oz.) cream cheese, softened
1 t. vanilla
4 C. powdered sugar
1/2 C. English toffee bits
1/3 C. reserved toasted chopped pecans
Heat oven to 350°F. Grease and flour 3 round 9-inch cake pans. Stir together pecans and melted butter. Spread evenly on ungreased cookie sheet. Bake 10-15 minutes or until golden brown, stirring occasionally; cool. Keep oven at 350°F.
Beat softened butter and sugar in medium bowl on medium speed until fluffy. Beat in vanilla. Beat in eggs, one at a time, until smooth.
Gradually add dry ingredients and milk, beating well after each addition. Stir in 1 cup of the toasted pecans. Pour into pans.
Bake 30 – 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, then remove from pans. Cool completely.
Make frosting by beating butter, cream cheese and vanilla in medium bowl on low speed until smooth. Gradually beat in powdered sugar until smooth and spreadable. Stir in toffee bits and pecans.
Fill and frost layers with frosting. Garnish with chopped pecans, if desired. Cover and store any remaining cake in refrigerator.