Ingredients

The following ingredients have 4 Servings
  • 1 box super moist Yellow Cake mix (I use Betty Crocker)
  • 1 small box butterscotch instant pudding mix
  • 1 cup water
  • 1/2 cup butter, (melted)
  • 4 large eggs
  • 2 (8-ounce) bags toffee bits, (divided)
  • 1 tablespoon all-purpose flour
  • 1 3/4 cups whipping cream
  • 3 tablespoons packed brown sugar

Instruction

  • Preheat oven to 350 degrees and spray 2 9-inch cake pans with baking spray. (or you can butter and flour them.)
  • With an electric mixer, beat cake mix, pudding mix, water, melted butter, and eggs on low speed for 30 seconds. Increase to medium speed for 2 minutes.
  • In a small bowl, combine 3/4 cup toffee bits and flour. Add to batter and stir to combine.
  • Divide batter evenly between the two cake pans. Bake for 30 to 35 minutes. Cool 10 minutes in pans and then remove from pans and place on a cooling rack.
  • Beat whipping cream and brown sugar until thick and spreadable.
  • Place 1 cake layer on a cake stand or serving platter. Spread a little less than a cup of whipped cream on top. Sprinkle with 2/3 cup of toffee bits.
  • Place second cake layer on top. Cover top and sides with remaining whipped cream.
  • Press remaining toffee bits onto sides of cake and sprinkle a few on top.