Instructions
FOR THE cutlet
Spray or grease a 13 × 9 inch glass visage.
Preheat roaster to 350 degreesF.
Peel and hash your apples into about ½ inch cells. Set away.
In a large mixing coliseum, add the melted adulation, oil painting, sugars, eggs and excerpts. Whisk well.
Add in the dry constituents( not the apples and toffee yet) to the liquid constituents and mix with a large rustic ladle or an electric mixer. Mix just until the constituents are combined.
The batter will be thick, but don’t add any liquid.
Stir in the diced apples and ⅔ mug of toffee bits.
Spread unevenly into a 13 × 9 inch visage.
Singe at 350 degrees for about 40- 45 twinkles. A toothpick fitted into the center of the cutlet will come out with a many motes on it.
Once ignited, cool on a line rack for only about ten twinkles.
After ten twinkles( while the cutlet is still warm) poke holes into the cutlet with a rustic skewer.
Warm ½ mug of caramel sauce in the microwave oven for about 30 seconds. Pour and smooth over the cutlet.
Let the caramel sauce soak into the cutlet and allow the cutlet to cool fully, also cover with frosting.