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1
Line a
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2
with foil and grease the foil with 1 teaspoon butter; set aside.
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3
In a large heavy saucepan, combine the sugar, water, salt and remaining butter. Cook and stir over medium heat until a candy thermometer reads 300u00b0 (hard-crack stage). Remove from the heat; stir in pecans and vanilla. Immediately pour into prepared pan. Let stand until set, about 1 hour. Break into small pieces.
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4
In a large bowl, beat the sugar, water, milk, oil, eggs and vanilla until well blended. Combine the flour, cocoa, baking powder, baking soda and salt; gradually beat into sugar mixture until blended. Transfer to three greased and floured 9-in. round baking pans.
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5
Bake at 350u00b0 for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
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6
In a large bowl, beat whipping cream until stiff peaks form. In a another bowl, beat cheeses until smooth; add the chocolate, confectioners' sugar and vanilla. Fold in whipped cream and 1/2 cup dulce de leche.
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7
Place bottom cake layer on a serving plate; spread with 2 cups frosting and sprinkle with 1/4 cup toffee. Repeat layers once. Top with remaining cake layer. Spread remaining frosting over top and sides of cake.
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8
Drop remaining dulce de leche by teaspoonfuls over top of cake; cut through frosting with a knife to swirl. Press remaining toffee into top and sides of cake. Refrigerate leftovers.
