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in a small saucepan and bring to a boil over medium heat. Meanwhile, place the chocolate chips in a large stainless steel bowl and set aside. When the cream comes to a boil, pour it over the chocolate chips and stir with a wooden spoon until the chocolate melts, 1 to 2 minutes. When the chocolate mixture cools to room temperature, about 20 minutes, place it in the refrigerator, uncovered, to chill for 1 hour.

5. About 5 minutes before you remove the chilled chocolate from the refrigerator, place a clean set of electric mixer beaters in the freezer to chill. Measure 2 tablespoons of the toffee bits and set them aside for garnish. Place the remaining toffee bits in a food processor. Pulse until the toffee bits are minced but not too finely ground, 20 to 25 times. Set the minced toffee bits aside.

6. Remove the chocolate mixture from the refrigerator and the beaters from the freezer. Beat the chocolate mixture with an electric mixer on high speed until the mixture is light and fluffy, 1 minute. Fold in the reserved minced toffee bits until they are well incorporated.

7. To assemble the cake, transfer one layer, right side up, to a serving plate and top with a generous cup of frosting, spreading it evenly to the edge. Place the second cake layer right side up, on top of the first and generously spread the top and side with the remaining frosting. Garnish the top of the cake with the reserved 2 tablespoons of toffee bits.

Keep It Fresh! Store this cake, in a cake saver, in the refrigerator for up to three days. Freeze the cake, wrapped in aluminum foil, for up to six months. Let the cake thaw in the refrigerator before serving.

PENNY’S MOM’S CAKE WITH CARAMEL FROSTING

AT A COOKING CLASS IN DALLAS not too long ago, I was making an orange cake and, as I was mixing the batter, the class asked me questions and made suggestions—the usual fun back-and-forth conversation that goes along with cooking demos. A woman named Penny sitting near the back raised her hand and wanted to tell me about how her mother, who used to be in the test kitchen of a large cake mix company, doctored up a cake mix. After she had followed the package directions for a yellow or chocolate cake mix, she would add a little mayonnaise, sugar, and almond extract to the batter. I could not wait to get home and try this out, and I will tell you this batter is one of the most delicious I have tasted.

Vegetable oil spray, for misting the pans

Flour, for dusting the pans.

1 package (18.25 ounces) plain yellow or vanilla cake mix or cake mix with pudding

11/3 cups water

1/3 cup vegetable oil

¼ cup light mayonnaise

2 heaping tablespoons granulated sugar

¼ teaspoon pure almond extract

3 large eggs

Quick Caramel Frosting (page 485)

1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist two 9-inch round cake pans with vegetable oil spray, then dust them with flour. Shake out the excess flour and set the pans aside.

serves:

12 to 16

prep:

25 minutes

bake:

25 to 30 minutes

cool:

25 minutes

Chocolate on Your Mind?

Substitute a chocolate cake mix for the yellow, using ½ cup of oil and the same ingredients listed at left. The layers will bake in 23 to 27 minutes.

Recipe Reminders

MADE FOR

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SPECIAL TOUCHES

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2. Place the cake mix, water, oil, mayonnaise, granulated sugar, almond extract, and eggs in a large mixing bowl and beat with an electric mixer on low