Tiramisu Toffee Torte
1 18 1/2 ounce white cake mix
1 cup strong coffee
4 egg whites
4 toffee candy bars very finely chopped
2/3 cup sugar
1/3 cup chocolate syrup
4 ounces cream cheese softened
2 cups heavy cream
1 cup strong coffee
1 toffee candy bar chopped
Preheat oven to 350�F. Spray 2 9-inch cake pans with non-stick
vegetable spray.
In a large mixing bowl, combine cake mix, coffee, and egg whites;
beat for 2 minutes. Fold in finely chopped candy bars. Spread in
prepared cake pans.
Bake 20 to 30 minutes or until a tester inserted in the center comes
out clean. Cool in pans for 10 minutes. Remove from pans; cool
completely on a wire rack.
In a medium bowl, combine sugar, chocolate syrup, and cream cheese;
beat until smooth. Add cream and vanilla; beat until light and
fluffy. Refrigerate until ready to use.
Slice cakes in half horizontally. Drizzle each cut-side with 1/4 cup
of coffee. Place 1 layer, coffee-side up, on a serving plate; spread
with 3/4 cup frosting. Repeat with second and third cake layers; top
with remaining cake layer. Frost top and sides with remaining
frosting. Sprinkle chopped candy bar over the top. Store in
refrigerator. |