Ingredients
- CAKE
- 1 pkg. pillsbury plus german chocolate cake mix
- 1 1/4 cups water
- 1/3 cup oil
- 3 eggs
- FROSTING
- 2 cups whipping cream ( 1 Pint)
- 1/4 tsp.l instant coffee
- 3 Tbsp. firmly packed brown sugar
- 1 Tbsp. chocolate flavored liqueur, if desired
- 6 (1 1/8 oz.) English toffee candy bars
Preparation
Step 1
Heat oven to 350 degrees.
Grease and flour two 8 or 9 inch round cake pans.
In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at highest speed.
Pour into prepared pans.
Bake at 350 degrees for 25 to 35 minutes or until toothpick inserted in center comes out clean.
Cool 15 minutes; remove from pans.
Cool completely.
In large bowl, beat whipping cream and instant coffee until sllightly thickened.
Add brown sugar and continue beating until stiff peaks form.
Fold in liqueur.
Split each cake layer in half horizontally to form 4 layers.
Place 1 cake layer cut side up on serving plate.
Spread with 1/2 cup of frosting.
Crush one candy bar and sprinkle over frosting.
Top with a second cake layer cut side down; spread with another 1/2 cup frosting and candy.
Repeat with remaining layers.
Frost top and sides with remaining frosting.
Coarsely chop remaining candy bars and sprinkle on top and sides of cake.
Refigerate until ready to serve.
Store in refrigerator.