Toffee Snacking Cake

Toffee Snacking Cake
Servings: 12 Prep 15 mins Bake 350°F 25 mins


  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup (1/2 stick) unsalted butter, at room temperature
  • 2/3 cup sugar
  • 2 large egg whites
  • 1 teaspoon vanilla extract
  • 1 6 ounce container plain low-fat yogurt, thinned with 2 tablespoons water
  • 1/4 cup English toffee pieces
  • 1 1/2 cups frozen nondairy fat-free whipped topping, thawed

Make It

1. Heat oven to 350 degree F. Coat 9 x 9 x 2-inch-square baking pan with cooking spray. In bowl, whisk together flour, baking powder, soda and salt.

2. In large bowl, beat butter until smooth and creamy. Beat in sugar until light and fluffy, about 2 minutes. Beat in egg whites, 1 at a time, then vanilla.

3. On low speed, working in batches, beat flour mixture alternately with yogurt into butter mixture until smooth. Fold in toffee pieces. Scrape into prepared pan, smoothing top.

4. Bake in 350 degree F oven until toothpick comes out clean, about 25 minutes. Let cake cool in pan on rack 10 minutes. Invert cake; remove pan; invert cake again. Let cool.

5. Cover with whipped topping and sprinkle with cinnamon, if desired. Serve or refrigerate until serving. Makes 12 servings.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 204, Fat, total (g): 6, chol. (mg): 15, sat. fat (g): 3, carb. (g): 34, fiber (g): 1, pro. (g): 4, sodium (mg): 167, Percent Daily Values are based on a 2,000 calorie diet.