Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Six-Layer Toffee Torte




Source of Recipe


Internet


List of Ingredients




2-2/3 cups all-purpose flour
2 cups sugar
1 cup butter, softened
1 cup buttermilk
3/4 cup unsweetened cocoa
2 teaspoons baking soda
1-1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 large eggs


2-1/2 teaspoons instant coffee powder or granules
1 cup boiling water
10 (1.4-ounce) chocolate-covered toffee candy bars
2 cups heavy cream or whipping cream
3 tablespoons light brown sugar


Recipe



Preheat oven to 350 degrees. Grease and flour 3 (8-inch) round cake pans.

Into a large bowl, measure first 9 ingredients. With mixer at low speed, beat ingredients until just blended, constantly scraping bowl with rubber spatula.

Dissolve 2 teaspoons instant coffee in 1 cup boiling water; add to bowl. Increase speed to medium; beat 2 minutes, occasionally scraping bowl. Spoon batter into pans, spreading evenly. Bake 25 to 30 minutes or until toothpick inserted in center of cake comes out clean.

Cook cakes in pans on wire racks 10 minutes. With spatula, loosen layers from edges of pans; invert onto wire racks to cool completely.

Meanwhile, finely chop toffee bars. In cup, dissolve remaining 1/2 teaspoon instant coffee in 1 teaspoon hot water; cool.

With serrated knife, cut each layer horizontally into halves to make 6 thin layers. In a small bowl, with mixer at medium speed, beat heavy or whipping cream, brown sugar, and dissolved instant coffee until stiff peaks form. Place 1 cake layer on cake platter; spread with about 1/2 cup whipped-cream mixture.

Reserve about 2/3 cup of finely chopped toffee bars. Sprinkle layer with about 1/5 of remaining chopped toffee bars. Repeat layering, ending with a cake layer. Thinly spread remaining whipped-cream mixture over side and top of cake. Gently press reserved chopped toffee bars onto side and top of cake.