One Year Ago: Lemon Bars
Hey everyone! Guess what? I’m back 
I have been crazy busy but I’m hoping my absence has not resulted in losing any loyal readers The first thing I want to mention is that if you want to participate in the All Through The Year Cheer Easter event please get your recipes linked up the MckLinky by tonight at 9pm EST. Faith and I love looking over your delicious recipes….yum!
Now onto a recipe. This cake is awesome. It’s easy. Like really easy. No seriously. You don’t even need a mixer. Just a rubber spatula or whisk. Whatever you prefer. This cake also has no eggs or milk so feel free to lick the bowl I usually put toffee bits on top of the cake before I pop it into the oven but you can choose to leave it plain or add whatever mix in tickles your fancy. I know from experience it’s awesome with peanut butter chips! The thing I love best about the toffee is that some of the pieces sink deep into the cake so you get little bits of melted toffee deliciousness on top and inside the cake. Oh did I talk about how moist this cake is? I swear I have never had a more moist cake. We ate the cake right out of the pan (who needs plates?) and not a piece was wasted. I hope you all love the cake as much as we do Enjoy!!!
Easy Peasy Toffee Chocolate Cake:
1 C. All-purpose flour
1 C. white sugar
3 T. cocoa
1 t. baking soda
1 t. baking powder
1/2 t. salt
1/3 C. canola oil
1 T. white vinegar
1 t. vanilla extract
1 C. water
Toffee bits, chocolate chips, peanut butter chips, white chips – optional
Preheat over to 350 degrees.
Prepare an 8-inch square cake pan by spraying with non-stick spray or butter. Set aside.
In a large mixing bowl combine all dry ingredients and mix thoroughly.
Add all liquid ingredients to dry ingredients and combine just until blended.
Pour into prepared pan, sprinkle with toffee bits of chocolate chips and bake for 30 – 40 minutes or until tester comes out clean. (This recipe always take more like 40 minutes for me but my best friend says her cake is ready closer to 30 minutes…who knows )
Source:Recipe Zaar
That cake looks absolutely sinful!
Mmmmm, it looks like a brownie!
Yum! Sounds great.
Looks like a lovely cake. I love toffee and chocolate together. So yummy!
i’m with you–why dirty up dishes when you can just eat straight from the pan? the notion of gooey bits of toffee scattered throughout is really appealing (as is the fact that one can lick the batter bowl without fear of illness). great recipe, brandy!
Moist and delicious…my favorite kind of chocolate cake! I love how you added toffee, what a great way to add a lot of flavor! I’ll admit I’m somewhat of a batter fiend (for cookies, brownies, and cakes) and the presence of raw egg doesn’t usually deter me (much
) from indulging in a sample, but knowing that there’s no egg is like a license to enjoy it even more! 
I’m still here!!! It’s been crazy busy on my end as well. I so can’t wait to take my first bite of chocolate again!!!
You totally sold me on the cake! I’m all about a moist cake. This is totally scrumptious!
That looks so delicious, I think the combination of chocolate and toffee is the key to this wonderful cake. Surely no one will ever resist this kind of cake.
Good job and welcome back..:D
I hope you had a good Easter!
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