|Recipes at Cameo Designs
|1 cup butter or margarine
2 cups sugar
1-1/2 tsp. vanilla extract
2-2/3 cup all purpose flour
3/4 cup baking cocoa
2 tsp. baking soda
1/4 tsp. salt
1 cup buttermilk
2 tsp. instant coffee granules
1 cup boiling water
1/2 tsp. instant coffee granules
1 tsp. hot water
2 cups whipping cream
3 tbs. light brown sugar
6 heath candy bars (1.4 ounces each) crushed, divided
|In a mixing bowl, cream butter and
sugar. Beat in eggs and vanilla. Combine the flour, cocoa,
baking soda, and salt; add to creamed mixture alternately with buttermilk.
Dissolve coffee in water add to batter. Beat for 2 min.
Pour into three greased and floured 9 in. round baking pans. Bake at 350 for 16 - 20 minutes or until a toothpick inserted near the center of a pan
comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For topping, dissolve coffee in water in a mixing bowl, cool. Add cream and brown sugar. Beat until stiff peaks form. Place bottom cake layer on a serving plate; top with 1-1/3 cups of topping. Sprinkle with 1/2 cup of crushed candy bars. Repeat layers twice.
Store in fridge.
Michelle--Toffee Mocha Cream Torte
Cameo Design Recipes, http://www.cameodesigns.com/recipes