Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cakes
Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake:
1 package pudding-included white cake mix
1 cup strong coffee -- room temperature
4 egg whites
4 toffee candy bars (1/4 oz each) -- very finely
chopped
Frosting:
2/3 cup sugar
1/3 cup chocolate syrup
1/2 8 oz package cream cheese -- softened
2 cups whipping cream
2 tsp vanilla
1 cup strong coffee -- room temperature
Garnish:
Chopped toffee candy bars or chocolate
curls, if desired
Heat oven to 350. Grease and flour two 9 or 8 inch round cake pans. In
large bowl,
combine cake mix, 1 cup coffee and egg whites at low speed until
moistened; beat 2 minutes at high speed. Fold in chopped toffee bars.
Spread batter in greased and floured pans. Bake at 350. Bake 9-inch
pans 20-30 minutes, bake 8-inch pans 30-40 minutes or until toothpick
inserted in centre comes out clean. Cool 10 minutes; remove from pans.
cool completely.
In med. bowl combine first 3 frosting ingredients, beat until smooth.
Add whipping cream and vanilla;beat until light and fluffy. Refrigerate
until ready to use.
To assemble cake:
slice each layer in half horizontally to make 4 layers. Drizzle each cut
side with 1/4 cup coffee. Place 1 layer, coffee side up on serving
plate, spread with 3/4 cup frosting. Repeat with second and third cake
layers. Top with remaining cake layer. Frost sides and top of cake with
remaining frosting. Garnish with chopped toffee bars. Store in
refrigerator.
