Tiramisu Toffee Torte
Taste of Home
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Donna Gonda from North Canton, Ohio relates, "Tiramisu is Italian for 'pick-me-up', and this treat truly lives up to its name. It's worth every bit of effort to see my husband's eyes light up when I put a piece of this delicious torte in front of him."
SERVINGS: 12-14
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 25 min. + chilling Bake: 25 min. + cooling
Ingredients:
- 1 package (18-1/4 ounces) white cake mix
- 1 cup strong brewed coffee, room temperature
- 4 egg whites
- 4 Heath candy bars (1.4 ounces each), chopped
- FROSTING:
- 4 ounces cream cheese, softened
- 2/3 cup sugar
- 1/3 cup chocolate syrup
- 2 teaspoons vanilla extract
- 2 cups heavy whipping cream
- 6 tablespoons strong brewed coffee, room temperature
- 1 Heath candy bar (1.4 ounces), chopped
Directions:
Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, combine the cake mix, coffee and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in chopped candy bars. Pour into prepared pans.
Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks to cool.
For frosting, in a large bowl, beat cream cheese and sugar until smooth. Beat in chocolate syrup and vanilla. Add the whipping cream. Beat on high speed until light and fluffy, about 5 minutes.
Cut each cake horizontally into two layers. Place bottom layer on a serving plate; drizzle with 2 tablespoons of the coffee. Spread with 3/4 cup frosting. Repeat twice. Top with the remaining cake layer. Frost top and sides of cake with remaining frosting. Refrigerate overnight. Garnish with chopped candy bar. Store in the refrigerator. Yield: 12-14 servings.