Cappucine Toffee Cake Recipe

I hope you are all having a wonderful day. It is sunny here today. Not too hot, slight breeze blowing on the back of the patio. It's a great time to celebrate life, to pause and think over the day's activities with friends.

This time last year the college had several fundraising opportunities in support of the American Cancer Society Relay for Life. My favorite was the cake auction we had. Every day for a week, 5 people brought cakes they baked at home and they were auctioned off. This is the cake I baked for the auction. Today I am just making it for the folks on the patio. Enjoy!

Cake Ingredients

• 1 cup white sugar
• 1/2 cup margarine
• 2 eggs
• 2 teaspoons french vanilla extract
• 1 1/2 cups all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/2 cup coffee or cappuccino

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 round cake pans.
2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the coffee until batter is smooth. The coffee will make the batter thin. Here is where you want to personalize your cake. Some people like black coffee and some like a little bit of coffee with their sugar and creamer. Black coffee will be sweetened by the sugar and icing. Remember cappuccino has sugar in it so you can cut back on the sugar you add if you like. Pour or spoon batter into the prepared pan.
3. Bake for 30 to 40 minutes in the preheated oven. Place a toothpick or fork in the center. If it comes out clean, the cake is done.
4. When the cake cools, add icing. I used French vanilla icing.
5. Then, place toffee bits around the side.
6. Decorate with chocolate covered espresso beans.

Icing Ingredients:

• 1/4 cup margarine
• 3 cups confectioner sugar
• 2 tbsp French vanilla extract
• 1/4 cup milk

Combine margarine and vanilla. Gradually add sugar, alternating with milk until smooth and creamy.