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Tiramisu Toffee Torte
For Cake:
1 package (18 1/4 oz.) white cake mix, (pudding included)
1 cup (8 oz.) strong brewed coffee, at room temperature
4 egg whites
4 Heath Candy Bars or other toffee candy bars (1.4 oz. size), very
finely chopped
For Frosting:
4 oz. cream cheese, softened
2/3 cup granulated sugar
2 cups whipping cream
1/3 cup chocolate syrup
1/4 cup PLUS 6 tbsp. strong brewed coffee, room temperature, divided
2 tsp. vanilla extract
1 Heath Candy Bar or other toffee candy bar (1.4 oz. size), chopped
For Cake:
Preheat oven to 350 degrees F. Line two greased 9-inch round baking
pans with wax 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 minutes. Fold in chopped
candy bars. Pour into prepared pans.
Bake at 350 degrees F for 25-30 minutes or until a toothpick
inserted near the center comes out clean. Cool for 10 minutes before
removing from pans to wire racks. When cooled split each cake into
two horizontal layers.
For Frosting and to Assemble:
In a chilled mixing bowl, beat the cream cheese and sugar until
smooth. Add the whipping cream, chocolate syrup, 1/4 cup of coffee
and vanilla. Beat on high speed until light and fluffy, about 5
minutes.
Place one cake layer on a serving plate; drizzle with 2 tbsps of the
remaining coffee. Spread with 3/4 cup frosting. Repeat twice. Top
with fourth cake layer. Frost top and sides of cake with remaining
frosting. Refrigerate overnight. Garnish with chopped candy bar.
Store in the refrigerator.
Makes 12 servings. |
