Raise your hand if you love chocolate. Now raise your hand if you love pretzels. How about toffee? Ok, now that we’ve done our arm exercises for the day, put your hands down and prepare to indulge in a flavorful, finger-licking, frosting enveloped treat. I introduce to you; the pretzel toffee crusted chocolate cake.

Not for the faint of heart, this cake is moist and chocolaty inside with a creamy chocolate buttercream frosting on the outside made better only by the addition of a smathering of pretzel toffee dust, sprinkled generously over the inside and outside layers of the cake. The toffee and pretzels add a surprising and unexpected crunch to the cake that will leave you craving a second piece almost immediately after finishing the first. If you don’t believe me, just ask my husband. He’s a chocoholic and can’t seem to keep his mits away. Is that a second piece I see on his plate? Guilty as charged.



Ingredients Needed:

For Cake:

1 Cup of Sugar

1 Stick of Unsalted Butter

2 Eggs

1 tsp of Vanilla

1 Cup of Milk

1 4 Oz Pkg. of Chocolate Pudding

1/4 Cup Cocoa Powder

11/2 Cups of Flour

2 tsp of Baking Powder

1/8 tsp of Salt

For the Frosting:

11/2 Cups of Powdered Sugar

1 Stick of Butter

1 tsp of Vanilla

2 Tbsp of Cocoa Powder

2 Tbsp of Milk

For the Topping:

1 Cup of Pretzels, Mulched

1 Large Heath Bar, Mulched

Start out by creaming together your sugar and butter.

Add in the eggs, vanilla and milk. Mix it together well.

Add in the pudding mix and the cocoa.

Finally you’ll add in the flour, baking powder, and salt. Mix together.

Grease and add parchment paper to 2 9″ cake pans. Pour your batter in and bake them at 350 for 30 minutes or until a toothpick comes out clean. Cool your cake completely.

While your cakes are cooling go ahead and grab up your frosting ingredients. To whip up a batch of chocolate frosting, add in our powdered sugar and butter and cream them together.

Add in the vanilla, cocoa, and milk. Mix it up well. Now if that doesn’t look good, I don’t know what does. Anyone wanna lick the beater?

Take your first cake, spread a generous amount of frosting over the top and sprinkle your toffee pretzel goodness generously over the top.

Here’s my toffee and pretzels before:

And after.

And here’s the frosted layer.

And as we all know, one layer is never enough so pop on the second layer and frost it up well. Don’t forget the pretzel toffee goodness!

Just see how long it lasts. I see a second slice in your future.

Ingredients: For Cake: 1 Cup of Sugar

1 Stick of Unsalted Butter

2 Eggs

1 tsp of Vanilla

1 Cup of Milk

1 4 Oz Pkg. of Chocolate Pudding

1/4 Cup Cocoa Powder

11/2 Cups of Flour

2 tsp of Baking Powder

1/8 tsp of Salt For the Frosting: 11/2 Cups of Powdered Sugar

1 Stick of Butter

1 tsp of Vanilla

2 Tbsp of Cocoa Powder

2 Tbsp of Milk For the Topping: 1 Cup of Pretzels, Mulched

1 Large Heath Bar, Mulched Directions: Start out by creaming together your sugar and butter. Add in the eggs, vanilla and milk. Mix it together well. Add in the pudding mix and the cocoa. Finally you'll add in the flour, baking powder, and salt. Mix together. Grease and add parchment paper to 2 9" cake pans. Pour your batter in and bake them at 350 for 30 minutes or until a toothpick comes out clean. Cool your cake completely. While your cakes are cooling go ahead and grab up your frosting ingredients. To whip up a batch of chocolate frosting, add in our powdered sugar and butter and cream them together. Add in the vanilla, cocoa, and milk. Mix it up well. Take your first cake, spread a generous amount of frosting over the top and sprinkle your toffee pretzel goodness generously over the top. Repeat with the second layer. You Might Also Like: Family Friendly Fridays: Caramel Apple Cake Family Friendly Fridays: Amaretto Banana Bread Family Friendly Fridays: Caramel Chocolate Pretzel Bars Family Friendly Fridays: A Review of Small Batch Baking For Chocolate Lovers

Comments