Recipe: Tiramisu Toffee Torte

TIRAMISU TOFFEE TORTE

FOR THE CAKE:
1 (18 oz) pkg white cake mix
2 cups strong coffee, room temperature, divided use
4 large egg whites
6 3/8 oz toffee candy bars (4 bars), very finely chopped
FOR THE FROSTING:
2/3 cup sugar
1/3 cup chocolate syrup
4 oz cream cheese, softened
2 cups whipped cream
TO ASSEMBLE:
1 cup strong coffee, room temperature
1 3/8 oz toffee candy bar (1bar), chopped

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Grease and flour two 9 or 8-inch round cake pans.

In large bowl, combine cake mix, 1 cup coffee and egg whites at low speed until moistened; beat 2 minutes at high speed. Fold in 6 3/8 oz chopped toffee candy bars. Spread batter in greased and floured pans.

Bake 9-inch pans for 20 to 30 minutes or until toothpick inserted in centre comes out clean. (Bake 8-inch pans for 30 to 40 minutes.) Cool 10 minutes; remove from pans. Cool completely.

TO MAKE THE FROSTING:
In medium bowl, combine sugar, chocolate syrup and cream cheese; beat until smooth. Add whipping cream and vanilla; beat until light and fluffy. Refrigerate until ready to use.

TO ASSEMBLE THE CAKE:
Slice each layer in half horizontally to make 4 layers. Drizzle each cut side with 1/4 cup of coffee. Place 1 layer, coffee side up, on serving plate; spread with 3/4 cup frosting. Repeat with 2nd and 3rd cake layers. Top with remaining cake layer. Frost sides and top of cake with the remaining frosting. Garnish top with 1 3/8 oz chopped toffee bars. Store in refrigerator.

Servings: 12
Source: Pillsbury Bake-Off 35th Contest Cookbook