Recipe adapted from Taste of Home's Tiramisu Toffee Torte.
Ingredients
1 package white or yellow cake mix
3/4 cup strong brewed coffee, room temperature
1/4 cup Kahlua
3 eggs
4 Heath candy bars (1.4 ounces each), chopped
FROSTING:
4 ounces cream cheese, softened
2/3 cup sugar
1/3 cup chocolate syrup
2 teaspoons vanilla paste (you can substitute vanilla extract)
2 cups heavy whipping cream
6 tablespoons strong brewed coffee, room temperature
6 tablespoons Kahlua
2 Heath candy bars, chopped
Line two greased 9-in. round baking pans with waxed paper
and grease the paper; set aside. In a small bowl combine the coffee and the Kahlua. In a large bowl, combine the cake
mix, coffee, Kahlua and eggs; beat on low speed for 30 seconds. Beat on
medium 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 to wire racks to cool.
For frosting, in a large bowl, beat cream cheese and
sugar until smooth. Beat in chocolate syrup and vanilla. Add the
whipping cream. Beat on high speed until light and fluffy, about 5
minutes.
In a small bowl combine the coffee and the Kahlua. Set aside.
Cut each cake horizontally into two layers. Place bottom
layer on a serving plate; drizzle with 4 tablespoons of the coffee/Kahlua.
Spread with 3/4 cup frosting. Repeat layers twice. Top with the
remaining cake layer. Frost top and sides of cake with remaining
frosting. Refrigerate overnight. Garnish with chopped candy bars.
Cafe' Ole'!
