Cream Filled Toffee Cake with Chocolate Frosting

I've had some leftover chocolate frosting sitting in my fridge for a couple of weeks now, and I've been intending to use it on a white cake.  I decided that a white cake with toffee bits and a toffee cream filling would be totally amazing with chocolate frosting (I feel like I'm working a little bit backwards here...).  My baking motivation, however, has been a little lacking.  So I've been sitting on the idea for a while.  Finally, here it is!  And it was a perfect blend of vanilla, toffee, and chocolate.  A quick note on the frosting: I used leftover frosting, so I didn't have enough to frost the entire cake which is why I used a can of chocolate frosting sitting in the pantry.  If you don't want to use store bought, just double the frosting recipe and leave out the store bought frosting.

Cream Filled Toffee Cake with Chocolate Frosting

Toffee Cake:
1 box white cake mix
1 box (4 serving size) instant vanilla pudding mix
1 cup sour cream
1 cup canola oil
4 eggs
1/2 cup milk
1 bag toffee bits

Cream Filling:
1 container (7 ounces) marshmallow cream
1/2 cup shortening
1/3 cup powdered sugar
pinch of salt
1 teaspoon clear vanilla extract
2 teaspoons hot water
1/2 cup chocolate covered toffee bits

Chocolate Frosting:
1/2 cup shortening
2 Tablespoons powdered non dairy coffee creamer
1/2 teaspoon vanilla extract
1 3/4 cups powdered sugar
1/4 cup cocoa powder
2 Tablespoons water
1 container (16 ounces) chocolate frosting (store bought)

Preheat the oven to 375F.  Lightly grease and flour 2 9-inch round baking pans.

In a large bowl, combine the cake mix and pudding mix.  Add the sour cream, oil, eggs, and milk, and whisk together until completely combined (batter will be thick).  Stir in the toffee bits until evenly distributed.  Pour the batter into the two pans and smooth the tops.  Bake in the preheated oven for 24 to 26 minutes, or until a toothpick inserted in the center comes out clean.  Remove cakes from the oven and let cool for about 10 minutes, then turn the cakes out of the pan and let cool completely on a cooling rack before frosting.

In a medium bowl, place the marshmallow cream, shortening, powdered sugar, salt, vanilla, and hot water.  Stir vigorously until completely combined, smooth and fluffy.  Stir in the toffee bits.  Set aside.

For the frosting, beat together the shortening, coffee creamer, and vanilla.  Add the powdered sugar and cocoa powder and beat until combined.  Add the water and beat until smooth.  Add the store bought chocolate frosting and beat until combined.

To assemble the cake, place one cake layer on a serving plate and spread the cream filling on top.  Place the second cake layer on top, then frost the top and sides with the chocolate frosting.  Makes 16 servings.

Enjoy!  -Cardamommy