Coffee Toffee Torte

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'!