1 pk White cake mix
1 c Strong coffee; room
-temperature
4 lg Egg whites
6 3/8 oz Toffee candy bars (4 bars);
-very finely chopped
2/3 c Sugar
1/3 c Chocolate syrup
4 oz Cream cheese; softened
2 c Whipped cream
1 c Strong coffee; room
-temperature
1 3/8 oz Toffee candy bar (1bar);
-chopped
Heat oven to 350 degrees F. Grease and flour two 9″ or 8″ round cake pans.
In large bowl, combine cake mix, 1st amount of coffee and egg whites at low
speed until moistened; beat 2 mins at high speed. Fold in 1st amount of
chopped toffee candy bars. Spread batter in greased and floured pans. Bake
9″ pans for 20 to 30 mins or until toothpick inserted in centre comes out
clean. (Bake 8″ pans for 30 to 40 mins.) Cool 10 mins; remove from pans.
Cool completely. In medium bowl, combine sugar, chocolate syrup and cream
cheese; 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 of coffee. Place 1 layer, coffee side up, on serving plate; spread with
3/4 cup frosting. Repeat with 2nd and 3rd cake layers. Top with remaining
cake layer. Frost sides and top of cake with the remaining frosting.
Garnish top with chopped toffee bars. Store in refrigerator. NOTES
: HIGH ALTITUDE-Above 3500 Feet: Add 1/4 cup flour to dry cake mix. Bake at
350 degrees farenheit for 30 to 35 minutes.
Yields
12 Servings