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English Toffee Crunch Cake 1 cup chopped pecans
3 tablespoons butter, melted
2/3 cup butter, softened
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
2 eggs
2 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk Butter Pecan-Cream Cheese Frosting
1/4 cup butter, softened
8 ounces cream cheese, softened
1 teaspoon vanilla extract
4 cups powdered sugar
1/2 cup English toffee bits
1/3 cup reserved toasted chopped pecans Heat oven to 350 degrees F. Grease and flour 3 round 9-inch cake pans. Stir together pecans and melted butter. Spread evenly on ungreased cookie sheet. Bake 10-15 minutes or until golden brown, stirring occasionally; cool. Keep oven at 350 degrees.Beat softened butter and sugar in medium bowl on medium speed until fluffy. Beat in vanilla. Beat in eggs, one at a time, until smooth. Gradually add dry ingredients and milk, beating well after each addition. Stir in 1 cup of the toasted pecans. Pour into pans. Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes, then remove from pans. Cool completely. Make frosting by beating butter, cream cheese and vanilla in medium bowl on low speed until smooth. Gradually beat in powdered sugar until smooth and spreadable. Stir in toffee bits and pecans. Fill and frost layers with frosting. Garnish with chopped pecans, if desired. Cover and store any remaining cake in refrigerator.

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