Tiramisu Toffee Torte
1 pkg. (18-¼ oz.) white cake mix
1 cup strong brewed coffee, room temperature
4 egg whites
4 Heath candy bars (1.4 oz. EACH, chopped
4 oz. cream cheese, softened
2/3 cup sugar
2 cup whipping cream
1/3 cup chocolate syrup
¼ cup plus 6 T. strong brewed coffee, room temperature, DIVIDED
2 teaspoons vanilla extract
1 Heath candy bar (1.4 oz.) chopped
Line two greased 9" round baking pans with waxed paper & grease the paper; set aside. In a mixing bowl, beat the cake mix, coffee & 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 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 cool, split each cake into two horizontal layers.
FROSTING: In a chilled mixing bowl, beat the cream cheese and sugar until smooth. Add the whipping cream, chocolate syrup, ¼ c. coffee, & vanilla. Beat on high speed until light and fluffy, about 5 minutes.
Place one cake layer on a serving plate, drizzle with 2 tablespoons of the remaining coffee. Spread with 3/4 cup frosting. Repeat twice. Top with fourth cake layer. Frost top & sides of cake with remaining frosting. Refrigerate overnight. Garnish with chopped candy bar. Store in refrigerator.
Pairs Well With
Mmmmm, mmmm, mmmmmmmmmmm!!