Author :: Mrs Liz
Category :: Sweets For The Sweet
Ingredients ::
- 1 package white cake mix
- 1 cup strong coffee at room temp.
- 4 large egg whites
- 6 (3/8 oz.) Toffee candy bars, very finely chopped
- 2/3 cup sugar
- 1/3 cup chocolate syrup
- 4 oz. cream cheese, softened
- 2 cups whipped cream
- 1 cup strong coffee at room temp.
- 1 (3/8 oz.) Toffee candy bar, chopped
A Pillsbury bake off winner recipe.
Makes: 12 servings
Heat oven to 350 degrees.
Grease and flour two 9 or 8 inch round cake pans.
In a large bowl, combine cake mix, 1st amount of coffee and egg whites at low sped until moistened; beat for 2 minutes at high speed.
Fold in 1st amount of chopped toffee candy bars. Spread batter into pans, for 20 to 30 minutes for the 9 inch pans. Or for 30 to 40 minutes for the 8 inch pans, until toothpick inserted in center comes out clean.
Cool for 10 minutes; remove from pans. Cool completely.
In a medium bowl, combine sugar, chocolate syrup and cream cheese; beat until smooth. Add whipping cream and vanilla; beat until light and fluffy. Refrigerate frosting until cake is cooler or before serving.
To assemble 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 remaining frosting. Garnish top with chopped toffee.
Store in refrigerator.
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