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english toffee refrigerator cake

(1 rating)
(1 rating)
yield 12 serving(s)

Ingredients For english toffee refrigerator cake

  • 2.5 oz
    unsweetened chocolate, melted and cooled
  • 1 c
    pecans, chopped
  • 1 c
    graham cracker crumbs
  • 5
    egg whites
  • 1 c
    confectioners' sugar
  • 1 c
  • 5
    egg yolk, beaten to blend
  • 2/3 c
    granulated sugar
  • 1/2 c
  • 1 c
    whipped topping

How To Make english toffee refrigerator cake

  • 1
    Combine milk, granulated sugar and beaten egg yolks in top of double boiler. Cook over boiling water, stirring constantly, until thickened. Cool.
  • 2
    Cream butter, powdered sugar and cooled chocolate together. Blend into cooled egg-yolk mixture.
  • 3
    Beat egg whites until stiff. Fold chocolate mixture into egg whites. Blend well.
  • 4
    Combine graham crackers and pecans. Sprinkle half the graham cracker crumb and nut mixture over the bottom of an 8-inch square pan.
  • 5
    Pour chocolate mixture into pan; top with remaining crumb and nut mixture. Chill for 24 hours.
  • 6
    To serve, cut cake into squares. Garnish with whipped topping.

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