Hi Tracy,

Went to the KCTS web-site but thet didn't have the recipe posted, it must be in the cookbook they're selling. I did post these two recipes for Coffee Cake anyway. The first one looks so good, it's making my stomach growl. Good Luck!

Coffee Toffee Fudge Cake
By The Canadian Living Test Kichen

7 ounces semisweet chocolate, coarsely chopped (200 g)
1/2 cup butter, cut in pieces (125 mL)
1/4 cup coffee liqueur (50 mL)
1 tablespoon instant coffee granules (15 mL)
1/2 cup packed brown sugar (125 mL)
4 eggs, separated
2/3 cup all-purpose flour (150 mL)
1/4 teaspoon each salt and cream of tartar (1 mL)
1/4 cup granulated sugar (50 mL)
4 bars (each 39 g) milk chocolate-covered toffee, finely chopped

Chocolate Glaze:
1/4 cup whipping cream (50 mL)
2 tablespoons coffee liqueur (25 mL)
2 teaspoons instant coffee granules (10 mL)
5 ounces semisweet chocolate, coarsely chopped (150 g)

In saucepan, heat semisweet chocolate, butter, liqueur and coffee granules over medium-low heat, stirring constantly, until smooth. Remove from heat; whisk in brown sugar until dissolved. Whisk in egg yolks, one at a time, whisking well after each addition. Whisk in flour in three additions; let cool for 5 minutes.

In bowl and using electric mixer, beat together egg whites, salt and cream of tartar until soft peaks form; gradually beat in granulated sugar until stiff peaks form. Whisk one-third into chocolate batter; fold in remaining egg whites. Gently fold in half of the chopped chocolate bars.

Pour into well-greased 8-inch (750 mL) round cake pan. Run knife through batter to remove air bubbles. Bake in 350°F (180°C) oven for 45 minutes or until top is firm to the touch and crust has formed. Let cool on rack for 10 minutes. Remove from pan and let cool completely.

Chocolate Glaze: In small saucepan, bring cream, liqueur and coffee granules to boil over medium-high heat. Immediately stir in chocolate; remove from heat and whisk until smooth. Let cool to room temperature. Pour over cake, letting some drip down sides. Garnish with remaining chopped chocolate bar.

Refrigerate for at least 1 hour or until glaze is set. (Cake can be covered and refrigerated for up to 5 days or frozen for up to 1 week.)

Yield: 8 servings

TOFFEE COFFEE CAKE

1 c. brown sugar, firmly packed
1 c. sugar
2 c. sifted flour
1 t. baking soda
1/2 t salt
1/2 c. (1 stick) butter
1 c. buttermilk
1 egg
1/2 t. vanilla extract
5 toffee bars, crushed or 1 bag (12 oz.) toffee bits, crushed
1/2 c. pecans, chopped

Preheat oven to 350°. Grease a (9x13 inch) pan. Put sugars in a bowl and mix. Cut in butter. Remove 1/2 c. mixture and set aside. To the remainder, add buttermilk, egg and vanilla. Beat well and turn into greased pan. Combine the reserved dry ingredients with the candy and nuts. Sprinkle over batter. Bake for 30-35 minutes.