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Tiramisu Toffee Torte 2 - Recipe

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Line 2 greased 9 inch round baking pans with waxed paper and grease the paper. Set aside. In a mixing bowl, beat the cake mix, coffee and egg whites on low speed until moistened. Beat on high 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 from pans to wire racks. When cool, split each cake into 2 horizontal layers.

Frosting: In a chilled bowl, beat the cream cheese and sugar until smooth. Beat in the chocolate syrup and vanilla. Add the whipping cream. Beat on high speed until light and fluffy, about 5 minutes. Place 1 cake layer on a serving plate; drizzle with 2 T. of coffee. Spread with 3/4 C. frosting. Repeat twice. Top with fourth cake layer. Frost top and sides of cake with remaining frosting. Refrigerate overnight. Garnish with chopped candy bar. Store in the refrigerator.

Yields: 12 - 14 servings.

Tiramisu is Italian for "pick-me-up" and this treat truly lives up to it's name.

-1 - 18 1/4 ounce pkg white cake mix
-1 cup strong brewed coffee (room temperature)
-4 egg whites
-4 Heath candy bars (1.4 ounce each), chopped
- Frosting
-4 ounces cream cheese, softened
-2/3 cup sugar
-1/3 cup chocolate syrup
-2 teaspoons Vanilla
-2 cups whipping cream
-6 tablespoons strong brewed coffee (room temperature)
-1 Heath candy bar (1.4 ounce chopped