6 Layer Toffee Torte

Title:
6 Layer Toffee Torte

Yield:
1 Servings

Categories:
Chocolate,
Tortes




Ingredients:





 2 2/3 c  Flour


     2 c  Sugar


     1 c  Margarine or butter; soft


     1 c  Buttermilk


   3/4 c  Cocoa


     2 ts Baking soda


 1 1/2 ts Vanilla


   1/4 ts Salt


     2 lg Eggs


     1 c  Coffee; hot


 1 3/8 oz Heath bars


     2 c  Whipping cream


     3 tb Brown sugar


   1/2 ts Coffee instant


     1 ts Water; hot






 Preheat oven to 350~. Grease and flour 3, 8 inch cake pans. In large 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 the heath 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.


 


 Posted to recipelu-digest by library@mastercook.com (MasterCook Recipe


 Library) on Feb 3, 1998