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English Toffee Cake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)48.0213
Energy (kCal)3736.865
Carbohydrates (g)473.0102
Total fats (g)198.5108
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bake cake as directed, in 2 9-inch layer pans. Cool completely, then slice cakes in half so you have 4 rounds. | 2. Pour Kahlúa into a glass measuring cup; sprinkle with gelatin. | 3. Let soak 5 minutes, then heat in microwave for 20 seconds, or until warm to the touch so gelatin will dissolve when stirred. | 4. Beat whipping cream; gradually add sugar until soft peaks form. | 5. Fold in the dissolved gelatin mixture. | 6. Lay cake rounds on counter. Evenly divide whipped cream on each cake, leaving sides bare. | 7. Sprinkle each layer with chopped bars. | 8. Stack cakes. Refrigerate at least 2 hours uncovered, to allow gelatin to set. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chocolate cake mix 1 package 2021.47 414.4272 23.781999999999996 42.0838
    egg 3 214.5 1.08 18.84 14.265
    oil 1/3 cup 598.6 0.0 0.1913 67.97800000000001
    water 1 1/3 1/3 0.0 0.0 0.0 0.0
    skor candy bar 6 chopped - - - -
    kahlua 1/3 cup - - - -
    gelatin 1 teaspoon unflavored - - - -
    whipping cream 2 cups 700.8 7.104 5.207999999999999 74.184
    sugar 1/4 cup 201.495 50.398999999999994 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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