Toffee Pudding Cake
Ingredients:
- water - 2 1/2 cups
- pitted dates - 10 ounce package
- baking soda - 2 tsp
- butter - 1/2 cup
- sugar - 1 1/4 cup
- eggs - 4
- vanilla extract - 2 tsp
- baking powder - 2 tsp
- salt - 1/4 tsp
- flour - 3 cups
- toffee sauce
- packed light brown sugar - 1 cup
- butter - 1/3 cup
- half & half - 1/3 cup
- Karo syrup - 2 T
- vanilla extract - 1 tsp
- whipped cream - garnish
Instructions:
Grease a 13 x 9 inch baking pan, line bottom of pan with waxed paper; grease paper; set aside.
In saucepan, bring water and dates to a boil. Remove from heat; stir in baking soda. Set aside to cool for 25 minutes.
In a bowl, beat butter until fluffy; add sugar; beat 1 minute. Beat in eggs, 2 at a time, beat well after each addition. Beat in vanilla, baking powder and salt. Alternately beat in flour and date mixture. Pour batter evenly into prepared pan.
Bake in a preheated 325 degree oven for 45 minutes, or until pick inserted in center comes out clean. Cool in pan on wire rack. Invert cake onto wire rack; remove paper, invert cake again.
Prepare sauce -- in saucepan, combine sugar, butter, half & half and corn syrup. Bring to a boil over medium-low heat, stirring. Boil 1 minute; stir in vanilla and remove from heat.
To serve -- top individual slices of cake with toffee sauce and a dollop of whipped cream.
