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I made this for a dessert contest at our holiday lunch at work, and it beat out 23 other entrants.  I substituted 1 cup of unsweetened applesauce for 1 cup of the oil (so it was 1/4 cup oil + 1 cup applesauce instead of 1 1/4 cups oil) and I skipped the caramelized apples and ice cream - the toffee sauce is decadent enough!  Also, I recommend you don't start the glaze part until the cake is almost done baking. So the glaze and the cake are both hot when you pour on the glaze.

By Beth_Iandoli | 

December 18, 2007