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(1)

Toffee mocha Cream Torte

Ingredients
  • 1 cup butter or margarine, softened
  • 2 cups sugar
  • 2 eggs
  • 1 1/2 teaspoon vanilla extract
  • 2 2/3 cups all purpose flour
  • 3/4 cup baking cocoa
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 2 teaspoons instant coffee granules
  • 1 cup boiling water
  • 1/2 teaspoon instant coffee granules
  • 1 teaspoon hot water
  • 2 cups whipping cream
  • 3 tablespoons light brown sugar
  • 6 heath candy bars (1.4 ounces each), crushed, divided
Instructions

12 to 14 servings. In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda, and salt; add to creamed mixture alternately with buttermilk. Dissolve coffee in water; add to batter. Beat for 2 minutes. Pour into three greased and floured 9-inch round baking pans. Bake at 350 F for 16-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For topping, dissolve coffee in water in a mixing bowl; cool. Add cream and brown sugar. Beat until stiff peaks form. Place bottom cake layer on a serving plate; top with 1 1/3 cups of topping. Sprinkle with 1/2 cup of crushed candy bars. Continue in same way with remaining layers. Store in the refrigerator.

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