1-1/3 cups water
1/2 cup vegetable oil
3 eggs
1 tub Betty Crocker Rich & Creamy chocolate ready-to-spread frosting
1/3 cup whipping (heavy) cream
1/2 cup semisweet chocolate chips
2 bars (1.4 oz. each) chocolate-covered toffee candy, very coarsely chopped
2. Bake 8-in. rounds 33-38 minutes, 9-in. rounds 28-33 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour.
3. Place 1 cake layer, rounded side down, on serving plate. Spread with about 1/3 cup frosting. Place other layer, rounded side up, on top. Frost side and top of cake with remaining frositng.
4. Heat whipping cream in 1-qt. saucepan over medium heat until hot (do not boil); remove from heat. Stir in chocolate chips until melted and smooth. Let stand 5 minutes. Carefully pour chocolate mixture onto top center of cake; spread to edge, allowing some to drizzle down side. Garnish top of cake with toffee candy. Refrigerate about 1 hour or until chocolate is set. Store covered in refrigerator.
Tips: Ganache, the cream and chocolate mixture, is ready to use when it mounds slightly when dropped from a spoon. It will become firmer the longer it cools.
Glaze the cake on a wire cooling rack with waxed paper under the rack; any extra drips of the ganache will fall onto the waxed paper. When the ganache hardens, you can easily and neatly transfer the cake to your serving plate.