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TOFFEE-MOCHA CREAM TORTE




Source of Recipe


Taste of Home


Recipe Introduction


Note: This dessert won the grand prize in Taste of Home magazine's Classic Cakes contest.



List of Ingredients




1 C. butter or margarine, softened
2 C. sugar
2 eggs
10-/2 t. vanilla extract
2 C. all-purpose flour
3/4 C. baking cocoa
2 t. baking soda
1/4 t. salt
1 C. buttermilk
2 t. instant coffee granules
1 C. boiling water

TOPPING:
1/2 t. instant coffee granules
1 t. hot water
2 C. whipping cream
3 T. light brown sugar
6 Heath candy bars (1.4 oz. each), crushed and divided

Recipe



In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk. Dissolve coffee in water; add to batter. Beat for 2 minutes.

Pour batter into 3 greased and floured 9-inch round baking pans. Bake at 350° F. for 16 - 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For topping, dissolve coffee in water in a mixing bowl; cool. Add cream and brown sugar. Beat until stiff peaks form. Place bottom cake layer on a serving plate; top with 1 cups of topping. Sprinkle with 1/2 cup crushed candy bars. Repeat layers twice. Store in refrigerator.

Makes 12 - 14 servings.