English toffee pieces might be the best way to make a chocolate layer cake even more enjoyable. This recipe calls for HEATH BITS 'O BRICKLE Toffee Bits mixed into the whipped filling and sprinkled over the chocolate glaze for a delicious HEATH Bar taste.
Heat oven to 350°F. Grease and flour two 9-inch round baking pans. Beat egg whites in small bowl until foamy; gradually add 1/2 cup sugar, beating until stiff peaks form.
Combine remaining 1 cup sugar, flour, cocoa, baking soda and salt in large bowl. Add oil, buttermilk and egg yolks; beat until smooth. Gently fold egg whites into batter. Pour into prepared pans.
To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
Bake 25 to 30 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to wire racks. Cool completely.
Place one cake layer on serving plate; spread whipped topping over top. Sprinkle with half of toffee bits. Top with other layer. Spoon Chocolate Glaze over top of cake, allowing glaze to drip down sides. Sprinkle with remaining toffee. Store covered in refrigerator.
Sprinkle remaining 1/2 cup toffee bits on cake surface just before serving to keep them crunchy.
Chocolate Glaze: Combine 1/2 cup sugar and 1/4 cup HERSHEY'S Dutch Processed Cocoa in small saucepan. Stir in 3 tablespoons light cream and 5 tablespoons butter or margarine. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute. Cool to room temperature, stirring occasionally. About 3/4 cup.
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.