LOCATION: Recipes >> Tiramisu Recipes >> Tiramisu Toffee Torte
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Tiramisu Toffee Torte
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Yield: 12 servings
1 pkg white cake mix
1 c strong coffee, room temp
4 egg whites
4 toffee candy bars, 1.4 oz each, very finely chopped
2/3 c sugar
1/3 c chocolate syrup
4 oz cream cheese; soften
2 c whipping cream
2 ts vanilla
1 c strong coffee, room temp
Heat oven to 350. Grease and flour 2 (8 or 9") round cake pans.
In a large bowl, combine cake mix, 1 cup coffee and egg whites at
Low speed until moistened; beat 2 minutes at High speed. Fold in
chopped toffee bars. Spread batter in greased and floured pans.
Bake 9" pans for 20-30 minutes, or until toothpick comes out clean.
(Bake 8" pans for 30-40 minutes.) Cool 10 minutes; remove from
pans. Cool completely. In a 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 coffee. Place 1 layer,
coffee side up, on serving plate; spread with 3/4 cup frosting.
Repeat with second and third cake layers. Top with remaining cake
layer. Frost sides and top of cake with remaining frosting. Garnish
with chopped Toffee bars. Store in refrigerator.
High Altitude - Above 3500 feet: Add 1/4 cup flour to dry cake mix.
Bake at 350 for 30-35 minutes.
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