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Scottish Sticky Toffee Pudding Cake Recipe

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This recipe for Scottish Sticky Toffee Pudding Cake is from The Whitcomb House Bed & Breakfast, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg pitted dates
1 box yellow cake mix
6oz vanilla yogurt
1/3 c. vegetable oil
3 large eggs

1 squeeze bottle caramel sauce (Smucker's)
2 TBS heavy cream

1 qt vanilla ice cream
Directions:
Directions:
Mix dates w 1 1/4c water and microwave 4min on high. Let cool. Mix in blender (I use 1 c. of water to blend and 1/4 c. of water to rinse the date mixture from the blender, adding it to the cake mix. Add date mixture and yogurt to cake mix (with eggs & oil). Bake in greased and floured 13" x 9" pan @ 350 for 37 min.

For frosting: Stir heavy cream into the caramel sauce; pour it back into the caramel container and refrigerate to store. After cake has cooled 20 minutes spread 1 cup of this mixture over entire cake (note: this penetrates the cake and makes it heavy). Serve with a scoop of vanilla ice cream.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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