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Toffee-Mocha Cream Torte
12 to 14 servings

1 cup butter or margarine, softened
2 cups sugar
2 eggs
1 1/2 teaspoons vanilla extract
2 2/3 cup all purpose flour
3/4 cup baking cocoa
2 teaspoons baking soda
1/4 teaspoon salt
1 cup buttermilk
2 teaspoons instant coffee granules
1 cup boiling water

1/2 teaspoon instant coffee granules
1 teaspoon hot water
2 cups whipping cream
3 tablespoons 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 minutes. Pour into three greased and
floured 9-inch round baking pans. Bake at 350 F for 16-20 minutes
or until a toothpick inserted near the center 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.
Continue in same way with remaining layers. Store in the refrigerator.


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