- 12
Ingredients
- TOPPING:
- 1 * 1 cup butter, softened
- 2 * 2 cups sugar
- 2 * 2 eggs
- 1-1/2 * 1-1/2 teaspoons Spice Island® Pure Vanilla Extract
- 2-2/3 * 2-2/3 cups all-purpose flour
- 3/4 * 3/4 cup baking cocoa
- 2 * 2 teaspoons baking soda
- 1/4 * 1/4 teaspoon salt
- 1 * 1 cup buttermilk
- 2 * 2 teaspoons instant coffee granules
- 1 * 1 cup boiling water
- *
- 1/2 * 1/2 teaspoon instant coffee granules
- 1 * 1 teaspoon hot water
- 2 * 2 cups heavy whipping cream
- 3 * 3 tablespoons light brown sugar
- 6 * 6 Heath candy bars (1.4 ounces each), crushed, divided
Preparation
Step 1
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Dissolve coffee in water; add to batter. Beat for 2 minutes. Pour into three greased and floured 9-in. round baking pans. Bake at 350° 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 large 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. Repeat layers twice. Store in the refrigerator. Yield: 12-14 servings. Nutrition Facts: 1 serving (1 slice) equals 487 calories, 28 g fat (17 g saturated fat), 113 mg cholesterol, 403 mg sodium, 56 g carbohydrate, 2 g fiber, 6 g protein. Toffee-Mocha Cream Torte published in Taste of Home December/January 2001, p25