This recipe came from my good friend, Barbara, years ago. I've tried to find it on the internet but have yet to find the exact recipe.
The recipe begins with a chocolate chiffon cake which is tall, moist and very light.
For some reason, my cake rose beautifully yesterday (after the first one flopped -which was my error in reading the recipe). Those things still happen once in a while! Never put 3 tablespoons of baking powder in a recipe when it only calls for 3 teaspoons!
The cake is then cut into layers and filled with fudge-flavored whipped cream and chocolate toffee bits.
I have to admit, it's one of my favorite cakes too :)
Barbara's Chocolate Chiffon Toffee Cake
3/4 cup boiling water
1/2 cup cocoa
1-3/4 cups sifted cake flour
1-3/4 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup canola oil
7 egg yolks, unbeaten
1 tsp vanilla
7 egg whites
½ tsp cream of tartar
Combine hot water and cocoa and let cool. Sift together dry ingredients. Make a well and add oil, egg yolks, cooled cocoa mixture and vanilla. Beat until smooth. In separate bowl, beat egg whites until stiff adding cream of tartar. Pour egg yolk mixture in a thin stream onto entire surface of egg whites, gently cutting and folding with spatula until completely blended. Pour into ungreased 10” tube pan. Bake at 325 for 55 minutes and then at 350 for 10-15 minutes. Invert until completely cool. Run a long, sharp knife around sides of tube pan and invert onto a work surface. Split horizontally into 2-3 layers. Fill and frost with chocolate topping recipe.
Chocolate Topping-Filling (I double this recipe)
1 pint whipping cream
12 ounce package milk chocolate Heath bits (reserving 1/4 cup for sprinkling on top of cake)
1 16-17 oz jar rich fudge topping such as Dove or Smuckers
Whip whipping cream until very stiff. Fold in other ingredients and frost cake layers. Refrigerate cake after frosting.
Can be frozen.