Tiramisu Toffee Torte

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
1 teaspoon vanilla
2 cups heavy cream
4 ozs. 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.


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