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Sour Cream Toffee Fudge Cake Recipe

Sour Cream Toffee Fudge Cake

Emeril Lagasse

Recipe originally appearing in From Emeril's Kitchens, William Morrow Publishers, New York, 2003

Show: Emeril LiveEpisode: Emeril's Candy Counter

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (22)

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Average Rating:

Total Reviews: 22

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  • on March 22, 2011

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    I consider myself quite an avid baker and cook..so I was a little surprised with the difficulty I had with getting this to come out as beautiful as the picture. Although I've never had issues with any of Emeril's recipes, this one kinda disappointed me. The cake kept breaking apart as I tried layering it, which made it impossible to frost. The icing never thickened properly either...ended up turning it into a trifle, with layers of cake drizzled with the liquidy icing and sprinkling the toffee chips in-between. The only thing that came out decent was the toffee bits...and I made my OWN recipe for that!

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  • on March 17, 2011

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    I made only the chocolate icing for this cake, so I can't speak to the cake or toffee. I am not sure the recipe measurements are correct. Two pounds of semi-sweet chocolate was not only very pricey and time-consuming to chop but made for a very bitter chocolate and I also found it to be runny. Repairs took extra time with additional corn syrup and sugar. The recipe also yielded a ridiculous quantity of icing.

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  • on January 06, 2011

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    I'm going to tell you, after reading some of the reviews on here I was nervous about making this cake. But something about this cake CALLED me. So I took the suggestion of one of the reviewers and bought the toffee instead of attempting to make it. I followed all the other directions. This cake was the center piece of my parent's 41st anniversary dinner. Everyone loved it and I've even had a encore request. Because I was baking and cooking all morning it was very warm in my house. So I set the icing in the fridge for a little while, and then when it was solid enough I iced the cake. Once I got the icing on my cake I placed the the cake in the fridge until it was time to emerge as the FINALE! My family LOVED this cake, and it was a hit. I loved making it and I will make it AGAIN!

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  • on September 22, 2010

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    I would never again spend the 3+ hours it took me to make this cake! I followed the directions for the frosting to a T. It was like soup. I tried to thicken it too no avail. I had to dump it and go buy store bought frosting. It was for my daughter's 15th birthday. Very disappointed! I even bought 2 extra round pans so I could make it. Expensive cake and not worth it.

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  • on September 11, 2010

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    This was one of the most time consuming, money wasting cakes I have ever made! We followed the recipe instructions to a tee and the cake came out very crumbly, it was falling apart. The frosting took several hours to thicken up but eventually turned out ok. The toffee came out pretty good, but again the cake was just falling apart and I was just very disappointed. We will never make this cake again. This certainly didn't come out like it appeared on tv.

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  • on January 31, 2010

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    I picked this cake out of many to make for my son's wedding. I planned to make 5 different cakes. One being, this one. I decided to try out making this cake prior to the wedding. Good thing! The cake part came out great. The frosting I was frustrated with, it did not come out the way it was pictured. I read the reviews over and over and took some of the suggestions of other people and this is what I decided to do and it came out perfect: Cooked it on the stove at a simmer for about 20 minutes. Put it into 2-quart sized containers and put it in the refrigerator for about 30 minutes. It thickens like crazy! I took it out of the frig at the right time to frost the cakes. It produced so much frosting that I made two (two layered 10" cakes and used 1 quart of frosting on each one!! It was decadent to say the least. Everyone has raved about it. It was a hit!

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  • on December 24, 2009

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    I didn't have any of the problems the other negative reviewers had. The cake turned out moist and delicious. Everyone wanted seconds, and some are people who usually pass on dessert! It's also a nice presentation, if you're looking for something for a party or event and you want it to look a little fancier than just a plain cake.

    I did go light on the frosting, as the recipe makes a lot. Also, a couple reviewers had trouble figuring out when to use the cream, even complaining that it wasn't in the recipe. I just followed the instructions and put it all in when called for at the beginning - it didn't call for reserving any for later in the process so maybe that's what was causing the issue with folks who were trying to add it at different times or wondering when to use it at all.

    All in all, a great recipe, and easy to make because there are no special techniques, just a lot of steps and time.

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  • on December 19, 2009

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    My entire family LOVES this cake!! This will be my fith year in row making this cake for our Christmas Holiday. It has been officially dubbed "The Christmas Cake"! Yes, it is a bit time consuming to make, but the memories it creates will be worth it. It is NOT an extemely sweet cake, but very decadent and rich. Tiny slices are recommended. Try making it at the very least, one day in advance to let the icing and cake marry each other, the wait will be worth it. We always have a dry to semi-dry champagne with the cake, it just sends it over the top. The cake stores well, I usually have a generous slice leftover for my husband and I to have a New Years toast with our last bit of "Christmas Cake"!

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  • on October 03, 2009

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    I made this cake for my Dad's 75th birthday party. I was cooking for a lot of very good cooks so stakes were high. I found several people "smuggling" pieces home! Yes, it is a little more work than the box mix but well worth it. I too cut the icing recipe in half. This recipe is becoming a standard of mine!

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  • on June 04, 2009

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    I TRIED THIS CAKE AND WAS NOT PLEASED AT ALL. I SPENT A LOT OF MONEY GETTING WHAT I NEEDED TO MAKE IT AND I AM NOT SATISFIED. THE ICING WAS RUNNY. ITS WAS SO FUDGGIE THAT WHEN I PUT ON THE LAST LAYER IT FELL APART. IT HAD NO SWEETNESS MORE TART THAN ANYTHING. WAS THIS SUPPOSED TO BE A BISCUIT OR A CAKE.SEEMS TO ME THAT IT DIDN'T NEED THE TOFFEE. LOTS OF GOOD COCOA WASTED AND ALL THAT BUTTER. WHAT WAS I SUPPOSED TO DO WITH THE 2 TABLESPOONS OF CREAM AT THE END?

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