-
1
Heat oven to 350F Grease and flour two 9-inch round baking pans.
-
2
Beat egg whites in small bowl until foamy; gradually add 1/2 cup sugar, beating until stiff peaks form.
-
3
Combine remaining 1 cup sugar, flour, cocoa, baking soda and salt in large bowl.
-
4
Add oil, buttermilk and egg yolks; beat until smooth.
-
5
Gently fold egg whites into batter.
-
6
Pour into prepared pans.
-
7
Bake 25 to 30 minutes or until cake springs back when touched lightly in center.
-
8
Cool 5 minutes; remove from pans to wire racks.
-
9
Cool completely.
-
10
Place one cake layer on serving plate; spread whipped topping over top.
-
11
Sprinkle with half of toffee bits.
-
12
Top with other layer.
-
13
Spoon CHOCOLATE GLAZE over top of cake, allowing glaze to drip down sides.
-
14
Sprinkle with remaining toffee.
-
15
Store covered in refrigerator.
-
16
CHOCOLATE GLAZE: Combine 1/2 cup sugar and 1/4 cup HERSHEY'S Dutch Processed Cocoa in small saucepan.
-
17
Stir in 3 tablespoons light cream and 5 tablespoons butter or margarine.
-
18
Cook over medium heat, stirring constantly, until mixture comes to boil.
-
19
Boil 1 minute.
-
20
Cool to room temperature, stirring occasionally.
-
21
About 3/4 cup.
-
22
*To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
