2 cups cake flour
1/3 cup unsweetened dark cocoa powder
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 1/4 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 cup water
2 cups heavy whipping cream
3 tablespoons granulated sugar
1/4 cup hot fudge
3 tablespoons caramel syrup
1/2 cup toffee bits
Heat oven to 350 degrees. Coat a 13x9-inch baking pan with cooking spray.
In a medium mixing bowl, sift together flour, cocoa powder, baking powder and salt.
In a large mixing bowl, using a mixer on medium speed, beat together butter and sugar until creamy - about 1 minute. Beat in eggs and vanilla until combined. Beat in flour mixture, alternating with buttermilk and water until just combined.
Place batter in pan. Bake 25 minutes or until middle of cake springs back when lightly touched. Cool completely on a wire rack.
To make the whipped cream, beat together cream and 3 tablespoons sugar, in a large bowl, using a mixer on high speed, until stiff peaks form. Spread whipped cream over cooled cake. Drizzle with hot fudge and caramel syrup. Sprinkle with toffee bits. Refrigerate until ready for use.
Makes 10 servings