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Layered Toffee Torte

2 2/3 cups flour
2 lg eggs
2 cups sugar
1 cup hot coffee
1 cup margarine or butter, softened
1 3/8 oz heath candy bars
1 cup buttermilk
2 cups whipping cream
3/4 cup cocoa
3 tbsp brown sugar
2 teaspoons baking soda
1/2 teaspoon coffee instant
1 1/2 teaspoons vanilla
1 teaspoon hot water
1/4 teaspoon salt

Preheat oven to 350. Grease and flour 3, 8 inch cake pans. In large
bowl, combine flour, sugar, margarine, buttermilk, cocoa, baking
soda, vanilla, salt and eggs. With mixer on low, beat just until
mixed, scraping sides with spatula. Add coffee to bowl. Increase
speed to medium; beat 2 minutes.

Pour batter into pans. Bake 25-30 minutes. Cool cake in pans on
racks, 10 minutes. Remove from pans and cool completely. While cake
is cooling, chop Heath bars. Reserve 2/3 of the heath bar. In a
cup, dissolve 1/2 tsp instant coffee with 1 tsp hot water. Cool.
With serrated knife, cut each cake in two, making 6 thin layers.
In a bowl, beat whipping cream, brown sugar and cooled 1 tsp of
coffee until stiff peaks form. To assemble cake, place 1 layer on
plate; spread with 1/2 cup whipped cream. Sprinkle with 1/5 of
the remaining Heath bar. Repeat layers 4 more times. Top with last
layer of cake. Thinly spread whipped cream over top and sides of

Gently press reserved 2/3 of the Heaths onto top and sides of cake.
Refrigerate until ready to serve.


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