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Toffee Mocha Cream Torte
1 cup butter or margarine
2 cups sugar
2 eggs
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
TOPPING
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.

 

(I haven't tried this one yet...)
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