Email to Marla Hudgins      

Tiramisu Toffee Torte

Source of Recipe

Catherine


List of Ingredients

1 pkg white cake mix
1 cup strong brewed coffee
4 egg whites
4 Heath candy bars, chopped

FROSTING:

4 ounces cream cheese, softened
2/3 cup sugar
2 cups whipping cream
1/3 cup choc syrup
¼ cup + 6 tablespoons strong brewed
coffee, room temp, divided
2 teaspoons vanilla extract
1 Heath candy bar, chopped




Recipe

Line 2 greased 9-in round baking pans with waxed paper and grease the paper; set aside. In a mixing bowl, beat the cake mix, coffee and egg whites on low speed until moistened. Beat on high for 2 min. Fold in chopped candy bars. Pour into prepared pans.

Bake at 350 for 25-30 min or until tooth pick inserted near center comes out clean. Cool for 10 min, then remove from pans to wire racks. When cool, split each cake into 2 horizontal layers.

For frosting, in a chilled mixing bowl, beat the cream cheese and sugar until smooth. Add the whipping cream, choc syrup, ¼ cup of coffee and vanilla. Beat on high until light and fluffy, about 5 min.

Place one cake layer on serving plate, drizzle with 2 tablespoons of remaining coffee. Spread with ¾ cup frosting. Repeat twice. Top with 4th cake layer. Frost top and sides of cake with remaining frosting. Refrigerate overnight. Garnish with chopped candy bar. Store in refrigerator. 12-14 servings.