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Tiramisu Toffee Torte

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. —Donna Gonda, North Canton, Ohio

12-14 ServingsPrep: 25 min. Bake: 25 min. + chilling

Ingredients

1 package white cake mix (regular size)
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.

2 of 2

Tiramisu Toffee Torte (continued)

Directions (continued)

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 layers twice. Top with the remaining cake
layer. Frost top and sides of cake with remaining frosting.
Refrigerate overnight. Garnish with chopped candy bar.
Yield: 12-14 servings.

Nutrition Facts: 1 serving (1 piece) equals 395 calories, 21 g fat (12 g saturated fat), 57 mg cholesterol, 305 mg sodium, 48 g carbohydrate, 1 g fiber, 4 g protein.