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Ingredients
US|METRIC
4 SERVINGS
- 3/4 cup buttermilk (room temperature)
- 2/3 cup sour cream (room temperature)
- 4 egg whites (room temperature)
- 1/3 cup vegetable oil
- 1 Tbsp. vanilla
- 1 tsp. caramel extract (/emulsion)
- 1/2 cup toffee bits (without chocolate pulsed to a fine powder)
- 1/2 tsp. ground cinnamon
- 1/4 cup flour
- 15.25 oz. white cake mix (I prefer the taste and texture of Duncan Hines, but any other similar brand will do.)
- 3 Tbsp. heavy cream
- 1/2 cup white chocolate chips
- 1 1/2 cups unsalted butter (Left out at room temperature for 10 minutes)
- 1 pinch salt
- 1 Tbsp. pure vanilla
- 1/2 cup toffee (pulsed to a fine powder)
- 1/2 tsp. canela
- 8 cups powdered sugar
- 1/4 cup toffee bits
- 1/2 cup cinnamon sugar (made with 1/2 cup granulated sugar + 1 Tablespoon cinnamon mixed together)
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