I may have mixed myself a concoction of just the toppings… no shame. The combination of toffee, chocolate, and nuts is amazing. Make sure you have friends to share with because a little goes a long way! Use immediately or store in the fridge until ready to use.Beginning at low speed and slowly increasing the speed to high, whip the mixture together until slightly stiff peaks form.Using a stand mixer fitted with the whisk attachment, add the heavy cream, sugar and vanilla to the bowl.Spread cooked nuts out onto parchment or waxed paper to cool.Microwave for 4 to 5 additional minutes on high, stirring every minute.Stir in the nuts so they are well coated.

Stir in the brown sugar, nutmeg, cinnamon and water.Melt butter in a 4 quart glass casserole dish in the microwave.**My secret ingredient: a few drops of orange extract!**.I admit it… I bought this one! Hot fudge topping – nothing wrong with that!Ĭandied Walnuts ( or pecans… I just happened to have the walnuts on hand) Note: don’t microwave very much to reheat… I microwaved it at work and the butter separated out… Still tasted good, but I got some funny looks drizzling straight butter over my cake. Simmer mixture over medium heat until reduced to about 2 1/2 cups, about 10 minutes.Heat over low, stirring, until sugar has dissolved, about 2 minutes.In a medium saucepan, combine butter, heavy cream, light-brown sugar, and salt.1 cup packed light-brown sugar1/4 teaspoon salt.16 tablespoons unsalted butter (2 sticks).Toffee Sauce (This can be halved as well) Toffee sauce, chocolate sauce, spiced walnuts (or pecans), and fresh whipped cream – YUM! Grease a mini bundt pan with butter, then dust with flour. I did not hold back and we drizzled ALL the goodies on top of this cake. For the Cake: Preheat the oven to 325 degrees. I kept checking to make sure I didn’t over-bake it. I used a 9×13 pan and baked for 30 to 35 minutes. Pour the batter into a greased, parchment-paper-lined pan.Mix in the whiskey until smooth, about 30 seconds.Mix in the molasses on medium-low speed.On low speed, beat in the flour mixture, one-third at a time, alternating with the milk and ending with the dry ingredients.Add the eggs one at a time, beating well and scraping down the sides of the bowl after each addition.Using a standing mixer, beat the butter at medium-high speed until creamy gradually add the brown and granulated sugars and mix well.In a bowl, whisk together the flour, baking powder, cinnamon, salt and baking soda.1/4 cup whiskey (I used Crown Royal, obviously).Her favorite (only) drink is Crown, so Whiskey Cake was an obvious choice. Whiskey Cake Recipe! Find out how Kara made this delicious Whiskey Cake

Whiskey cake