Warm Sticky Toffee Cake

Warm Sticky Toffee Cake
Dates provide a natural sweetness to this delicious cake topped with a gooey caramel sauce. Serve with a scoop of ice cream and mint garnish and you have a delicious dessert for the holidays.
Makes 12
Prep 15 m
Microwave 4 m
Bake 37 m

Ingredients

Directions

  1. 1 of 6 Heat oven to 350 degrees F. Coat a 13 x 9 x 2-inch baking pan with nonstick cooking spray.
  2. 2 of 6 Place dates and 1-1/4 cups water in a large bowl and loosely cover with plastic wrap. Microwave on HIGH for 4 minutes. Let cool slightly; transfer to blender or food processor and blend until smooth. Set aside.
  3. 3 of 6 In a large bowl, combine cake mix, yogurt, oil and eggs. Beat on medium-high speed for 2 minutes. Add date puree; beat to combine. Pour into prepared pan.
  4. 4 of 6 Bake at 350 degrees F for 37 minutes or until toothpick inserted in center comes out clean. Remove to rack; cool.
  5. 5 of 6 While cake is baking, stir together the caramel sauce and heavy cream. Pour 1 cup caramel mixture over baked cake, spreading to edges as it cools in the pan. Cool cake 20 minutes. Pour remaining sauce back into squeeze bottle.
  6. 6 of 6 For each serving, drizzle caramel sauce on a plate. Place slice of cake on plate with a scoop of ice cream. Garnish with mint, if desired.
Nutrition Information for Warm Sticky Toffee Cake
Servings Per Recipe: 12
Per Serving: 9 g pro., 84 g carb., 537 kcal cal., 7 g sat. fat, 19 g Fat, total, 103 mg chol., 2 g fiber, 391 mg sodium