STICKY TOFFEE PUDDING CAKE

I am an excellent planner when it comes to almost everything in life… except for (apparently) baking. With baking, I am the worst. The WORST. I don’t understand it. I have a background in project management, and when planning trips or anything else in life I am SO on top of it. When it comes to baking… I just don’t know what happens. It’s like I can’t commit to an idea or something. I’m constantly changing my mind and forgetting things, and it just makes for a huge waste of time. I can’t make a decision to save my life. Case in point: this Sticky Toffee Pudding Cake.

INGREDIENTS

• Dates:
• 10 oz pitted medjool dates chopped (about 18 whole dates)
• 1 3/4 cup water
• 3/4 tsp baking soda
• Cake:
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 cup unsalted butter room temperature
• 1 1/4 cup dark brown sugar packed, I used demerara
• 2 large eggs room temperature
• 4 Tbsp fancy molasses
• 2 tsp vanilla
• Toffee Sauce:
• 1/2 cup heavy cream
• 1/2 cup unsalted butter
• 1/2 cup dark brown sugar packed, I used demerara
• 1 Tbsp fancy molasses
• 2 tsp vanilla
• Vanilla Swiss Meringue Buttercream:
• 4 large egg whites
• 1 cup granulated sugar
• 1 1/2 cups unsalted butter room temperature
• 1 tsp vanilla
• US Customary - Metric

INSTRUCTIONS

1. Dates:
2. Place dates and water into a medium saucepan. Bring to a boil over med heat and simmer for a couple minutes. Remove from heat and whisk in baking soda. Let sit while making the cake batter. Mash before using in cake.
3. .......................
4. ...................................

for full instruction please see : livforcake.com

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