6 layer toffee torte

Yield: 1 Servings

Ingredients:

2 2/3 c Flour
2 lg Eggs
2 c Sugar
1 c Coffee -- hot
1 c Margarine or butter -- soft
1 3/8 oz Heath bars
1 c Buttermilk
2 c Whipping cream
3/4 c Cocoa
3 tb Brown sugar
2 ts Baking soda
1/2 ts Coffee instant
1 1/2 ts Vanilla
1 ts Water -- hot
1/4 ts Salt Preheat oven to 350~. Grease and flour 3
8 inch cake pans. In large

Instructions:

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