I decided I was going to go balls-to-the-wall and make a really special cake that Aunt Lori always makes her family. It's a toffee cake that she got from Taste of Home. I LOVE it, but it is a lot of work. It's not hard at all, just a lot of tedious steps. I probably wouldn't make it again unless someone specifically asked for it or if I just wanted it myself -- HAH!
Tiramisu Toffee Torte
Ingredients
For the Cake:
1 package (18 1/4 ounces) white cake mix
1 cup strong brewed coffee, room temperature
4 egg whites
4 Heath candy bars (1.4 ounces each), chopped
For the Frosting:
4 ounces cream cheese, softened
2/3 cup sugar
1/3 cup chocolate syrup
2 teaspoons vanilla extract
2 cups heavy whipping cream
6 Tablespoons strong brewed coffee, room temperature
1 Heath candy bar (1.4 ounces), chopped
Directions
Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, combine the cake mix, coffee and egg whites; beat on low speed for 30 seconds. Beat on medium 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 to wire racks to cool.
For frosting, in a large bowl, beat cream cheese and sugar until smooth. Beat in chocolate syrup and vanilla. Add the whipping cream. Beat on high speed until light and fluffy, about 5 minutes.
Cut each cake horizontally into two layers. Place bottom layer on a serving plate; drizzle with 2 tablespoons of the coffee. Spread with 3/4 cup frosting. Repeat twice. Top with the remaining cake layer. Frost top and sides of cake with remaining frosting. Refrigerate overnight. Garnish with chopped candy bar. Store in the refrigerator.
Yield: 12-14 servings.
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