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Toffee-Topped Fudge Cake

Toffee-Topped Fudge Cake

This is an old recipe that came out of a 1960’s newspaper.  You know it has to be good when the recipe is that old.

Toffee-Topped Fudge Cake

Toffee-Topped Fudge Cake

This cake is deliciously moist and chocolatey with a brown sugar meringue on top that gives a hint at a toffee flavor.  It’s so easy to make and takes little time.  It’s humble too.  Nothing fancy – just downright good old deliciousness.  It’s the perfect last minute dessert that is sure to have everybody wanting more.

Toffee-Topped Fudge Cake
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Ingredients
Instructions
1. Grease bottom only of an 8x8x2-inch cake pan. Set aside.
2. Sift together the flour, cocoa, and baking soda; set aside.
3. Cream together the butter and 1 tsp. vanilla extract. Add sugar and 1/4 cup brown sugar gradually, creaming until fluffy after each addition. Add beaten egg yolk gradually, beating thoroughly.
4. Beating only until smooth after each addition, alternately add dry ingredients in fourths, buttermilk in thirds to the creamed mixture. Finally, beat only until smooth (do not overbeat). Turn batter into pan.
5. Bake at 350 for 30 to 35 minutes, or until wooden toothpick comes out clean when inserted in center of cake.
6. About 5 min. before cake is done, beat egg white until frothy. Add the remaining brown sugar gradually, beating well after each addition. Continue beating until soft peaks are formed and egg white mixture does not slide when bowl is partially inverted. Fold in 1/4 tsp. vanilla extract.
7. Remove cake from oven. Cool on cooling rack 1 to 2 min. Carefully spread with the egg white mixture. Return to oven and bake 10 min. longer.
8. Remove from oven. Cool completely in pan on cooling rack. Cut into squares.

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Baking at High Altitudes

We’re located in Ogden Utah at an altitude ranging from 4,300 feet to 5,200 feet.  Not much can be more disheartening than finding the perfect recipe, baking it, and having it fail in some way.

Baking at high altitudes can be a bit challenging at times.  Fallen cakes, flat cookies, dry doughs, and more.  We hope our tips will help guarantee your baking success…even at high altitudes.

Recipes developed at sea level often react differently when baked at high altitudes.  The reason for this is a reduction in atmospheric pressure, or in other words, there’s less air pressure.

This means that water boils at a lower temperature, leaveners react with more force, whipped eggs expand more quickly, and sugar becomes more concentrated (due to rapid water loss).  Imagine that!  Baked goods will actually end up sweeter the higher up they’re baked.

Fats can cause problems too. When the gases are expanding and stretching the structure of the baked good, fats can concentrate, resulting in greasiness or mushiness. Decreasing the amount of fat by even a tablespoon can solve that.

Baking at High Altitudes

Baking at High Altitudes

Now, keep in mind that recipes baked at lower high elevations (like 4,300 feet) may turn out just fine, but the higher you go, the more adjusting you may have to make.  We’re just giving guidelines and suggestions so that in case something does go wrong you have an idea of how to fix it.

Here’s to your high altitude baking success!

Do you have experience baking at high altitudes?  We’d love to read your stories and tips in the comments section below.

 

 

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Looking to start your day with a delicious and energizing breakfast option? Packed with fiber and essential nutrients, these mouthwatering mini wheat bran muffins are the perfect way to kickstart your morning. Easy to make and even easier to enjoy, these mini muffins are sure to become a staple in your breakfast routine. Whether you’re on the go or taking a leisurely morning, our mini wheat bran muffins are the ideal choice for a wholesome and satisfying start to your day.

Adding Whole Red Wheat Flour

These mini wheat bran muffins are a nutritious choice, as they are crafted with freshly ground whole red wheat flour and pure wheat bran. Unlike traditional versions made with processed wheat bran cereal and synthetic additives, these muffins pack a natural boost of vitamins and minerals from the freshly ground wheat flour.

We recommend that you freshly grind your wheat if you’re looking to get the maximum nutrition because within 48 hours of grinding whole grains, 1/2 of the nutrients have already oxidized out.  If you’re looking for a mill, we highly recommend the WonderMill.

Alternative Flour Options

These muffins are so moist and light.  They have just the right amount of sweetness and being mini, you may not be able to stop at just one.  But be aware that these are not for the faint of stomach.  They have a ton of fiber, which may upset stomachs that aren’t used to it.  You can enjoy them with less fiber by using whole white wheat flour, which naturally has less bran.
mini wheat bran muffins

What a perfect way to start your morning!  Whole grains and fiber make you feel more satisfied while eating less and sustain your energy levels for a longer period of time.

Mini Wheat Bran Muffins (48 mini or 24 regular muffins)

Ingredients
  • 1/2 cup boiling water
  • 1 1/2 cups wheat bran
  • 1 1/4 cups whole wheat flour
  • 3/4 cup brown sugar
  • 2 tsp. baking powder
  • 1/2 tsp. cinnamon (optional)
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1 egg, beaten
  • 1 cup sour milk*
  • 1/4 cup oil
*Milk can be soured by putting 1 T vinegar in the bottom of your measuring cup and filling it the rest of the way with milk.
Instructions
Preheat oven to 400. In a medium bowl, pour boiling water over bran. Stir to moisten; set aside.
In another medium bowl, combine flour, brown sugar, baking powder, cinnamon, baking soda, and salt. In a large bowl combine eggs, sour milk, and oil. Stir bran and flour mixtures into milk mixture just until moistened.
Spoon batter into prepared muffin cups, filling each 3/4 full. Bake 10-12 minutes for mini muffins or 18-20 minutes for regular muffins or until a toothpick inserted in center comes out clean.

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Kitchen Kneads Ogden, UT Kitchen Supply Store
Kitchen Kneads is your one stop shop for quality grains, flour, kitchen appliances and other ingredients. We are Utah’s premiere baking and cooking resource! Questions? 888-881-9957 info@kitchenkneads.com
Kitchen Kneads Ogden, UT Kitchen Supply Store