Six-Layer Toffee Torte
rec.food.cooking/Jennifer Yu (1994)

I love this cake

2 2/3 cups all purpose flour
2 cups sugar
1 cup margarine or butter (2 sticks), softened
1 cup buttermilk
3/4 cup unsweetened cocoa
2 tsp baking soda
1 1/2 tsp vanilla extract
1/4 tsp salt
2 large eggs
2 1/2 tsp instant coffee powder or granules
10 1.4 oz chocolate covered toffee candy bars
2 cups heavy or whipping cream
3 tbsp light brown sugar

Preheat oven to 350 degrees. Grease and flour three 8-inch round cake pans.

Into large bowl, measure first 9 ingredients. With mixer at low speed, beat ingredients until just blended, constantly scraping bowl with rubber spatula.

Dissolve 2 tsp instant coffee in 1 cup boiling water; add to bowl. Increase speed to medium; beat 2 minutes, occasionally scraping bowl. Spoon batter into pans, spreading evenly. Bake 25 to 30 minutes until toothpick inserted in center of cake comes out clean.

Cool cakes in pans on wire racks 10 minutes. With spatula, loosen layers from edges of pans; invert onto wire racks to cool completely.

Meanwhile, finely chop toffee bars. In cup, dissolve remaining 1/2 tsp instant coffee in 1 tsp hot water; cool. With serrated knife, cut each layer horizontally into halves to make 6 thin layers. In small bowl, with mixer at medium speed, beat heavy or whipping cream, brown sugar, and dissolved instant coffee until stiff peaks form. Place 1 cake layer on cake plate; spread with about 1/2 cup whipped-cream mixture.

Reserve about 2/3 of finely chopped toffee bars; sprinkle layer with about one-fifth remaining chopped toffee bars. Repeat layering, ending with a cake layer. Thinly spread remaining whipped cream mixture over side and top of cake. Gently press reserved chopped toffee bars onto side and top of cake.