Tiramisu Toffee Torte Recipe

Reviewed on May. 20, 2013 by GranBTX

For those with questions re: waxed paper. ... Have used this trick for yrs - I take a slightly longer length of paper than the width of the cake pan and with my fingers press down the paper into the center of the pan, then using my opposite hand, take my fingernail and press against the outer edge tracing the shape of the inner edge of the pan - your fingernail will leave a smudged impression of the entire inside dimension of the cake pan - take a pair of scissors and cut out the shape of the pan - place circled wax paper into the pan and pour the batter in - bake layer(s) and remove from pan (let layers cool in pan 10 mins before removing to cooling rack) running a knife around the diameter of the pan. I invert the layers over wax paper covered cooling rack - let layers cool with the wax paper they baked with - peel off when cooled. The wax doesn't really melt and hurts absolutely nothing using it this way.

Reviewed on May. 17, 2013 by MamauJudy

I'm planning to make this cake for our Memorial Day picnic. Can the packaged Heath Pieces be used instead of bars?

Reviewed on May. 17, 2013 by DHNK

A Heath Bar is a crunchy chocolate coated toffee bar - hope that helps!

Reviewed on May. 16, 2013 by Junantes

What type of candy is a Heath Bar? We don't have them in South Africa and I'd like to substitute it with something similar.

Reviewed on May. 16, 2013 by babs14075

I have a questions. can this be baked in a 9X 13" pan with no layers? I would like to make for a group and thought the larger pan would make this easier.

Reviewed on May. 16, 2013 by FJeanC

In a cake decorating class I learned this simple method for cutting waxed or parchment paper for round pans. Tear off a square of paper large enough to cover the diameter of the pan. Fold it in half, then quarters, then eighths (as if you are making a paper snowflake). Lay the point of the fold at the center of the pan to determine where to cut off the excess edges, cut, unfold, and lay in the bottom of the pan. Quick and easy. Hope this helps.

Reviewed on May. 16, 2013 by chocoloco

Qwm, trace the cake pan onto the waxed paper, then cut out the circle and place only in the bottom of the pan. It's a sure fire way to ensure the cake releases from the pan intact! You'll love this trick! It doesn't burn, doesn't melt, it just peels off the cake once you take it out of the pan! Happy baking!

Reviewed on May. 16, 2013 by SR4K

This recipe has been my "signature" dessert for years! This is so yummy and everyone always wants the recipe. I hate to let them know how easy it is!! I usually drizzle a little chocolate sauce on each individual plate and then add a slice of cake. It's very decadent and elegant looking. It's a great variation of a traditional tiramisu. I don't usually drizzle as much coffee on each layer as the recipe calls for. I find it sometimes gets too soggy. I also buy one extra heath bar...just to eat while I'm making this yummy cake!

Reviewed on May. 16, 2013 by qwm

Waxed paper? Doesn't that melt into the mix or burn up in the oven? Should the waxed paper just cover the bottom of each pan, or up the sides as well?

Reviewed on May. 16, 2013 by gaiert

Love this cake! Been making it for years. If you substitute Kahlua or coffee liqueur for the coffee in the frosting it becomes something worthy of a 4 star restaurant.

Reviewed on May. 16, 2013 by lindaconnie

Awesome torte!!!!! Perhaps aimeeindy should learn how to cook before rating anything. Delicious!

Reviewed on May. 16, 2013 by sarahutz

I have this recipe in my Pillsbury cookbook, it was a bake-off prize winner in 1992. This recipe has become a favorite among my friends and family and I most recently made 8 of them for a friend's wedding! The flavors are delicious, not too sweet and very moist. One change I make is using homemade toffee, it makes all the difference in the flavoring. I chop the toffee in the food processor. In the actual cake I only use a few spoons of finely chopped toffee and then sprinkle additional toffee between the layers. If your toffee chunks in the cake are too big, they will melt and stick to the pan (rookie mistake the first time I made it). Use baking spray with flour, your cake will pop right out of the pan. Also, you must use regular cream cheese (not low-fat) in the frosting. The cake is definitely even better the next day :)

Reviewed on May. 16, 2013 by marjie53

My mom first made this cake years ago and it is now a favorite of all my friends and co-workers. I just grease and flour the pans. Using the Heath baking chips instead of the bars makes it even faster and easier. This cake is the best I have ever eaten. The stronger the coffee, the better!

Reviewed on Feb. 05, 2013 by Brooksyne

This is a delicious cake and not hard to make. I chose to use four 8" cake pans so I didn't have to split the cakes in half and it worked out perfectly. I used about 6 oz. cream cheese instead of 4 oz. I had planned to eat half the cake on Friday with friends and half on Saturday with friends. When I pulled it out of the fridge on Saturday 1/3 of it was missing. My daughter had sneaked two pieces as she simply couldn't resist. Neither can I so I will not be able to make this often as I can't afford the high calorie content. But it is perfect for special occasions!!

Reviewed on Jan. 28, 2013 by kcrihfield89

LOVE this recipe. The cake is soooo moist and the whipped cream frosting is very light. This has become my go-to recipe for potlucks, family gatherings, birthdays and any special occasion!

Reviewed on Oct. 28, 2012 by Detrick

Was an absolute hit at our dinner party. I just sprayed the pan with Baking Pam and skipped the wax paper. Used a bag of Heath bits, which was perfect. Also used Kahlua instead of coffee for pouring on the cake. Totally agree with everyone who said it needs to sit overnight. Even my non-coffee drinking family LOVED the cake :-)

Reviewed on Sep. 20, 2012 by Jessica2783

the stars don't show up to rate- but I would give a 5/5. I made a couple changes that worked well. I used Skor (no Heath bars in Canada) and I used 3 for the cake and 1 for the top. I also skipped the wax paper thing- just greased and floured. I sprinkled a very TINY amount of instant coffee granules on each layer of icing to increased the coffee flavour, and drizzled the coffee on the 2 UNCUT cakes prior to cutting them in half, as they felt a little crumbly wihtout the coffee drizzle. Icing tasted great.

Reviewed on Aug. 19, 2012 by beachybran

My husband and I love making this cake! We use our small electric chopper for the heath bars and have no problem with the pieces sinking to the bottom. We put the icing back into the fridge for a few minutes after making it so it will stay firm. If it seems to get too soft while putting the cake together, we put it back in the fridge for a few minutes and have no problems!

Reviewed on Nov. 23, 2011 by melanieschlicker

I've made this recipe several times and get rave reviews every time.

Reviewed on Oct. 22, 2011 by aimeeindy

This was a terrible recipe, and a disastrous cake. The burning wax was horrendous. The cake had to remain in the oven twice as long as the recipe says, and even then, came out a soggy, soaking mess. The frosting only pulled the sogged cake apart. It was probably the first truly inedible recipe I've encountered. Don't waste the two hours of time on this one. A mess.

Reviewed on Sep. 26, 2011 by MyDarlingAngel

I have been making this for an annual picnic for about 8 years or so. Although there are many desserts on the table, this torte is always the first one to disappear. Each time I bring it, several more people as for the recipe. I've made it with Kahlua instead of the coffee, which is also very good. When I goofed one time in cutting the cake into layers, I cut up the cake into cubes and used the remaining ingredients to create a very delicious trifle.

Reviewed on Sep. 10, 2011 by HeatherHH

I thought the recipe was okay, but nothing special. I've never had tiramisu before, so I don't know if it's just this recipe I don't like, or if I am not impressed by tiramisu in general.

Reviewed on Jul. 14, 2011 by meganderson

I have made this a few times and love it more and more. It needs to sit in the refrigerator for at least a day before you serve it. It just gets better and better as it sits. I love this cake!!!

Reviewed on Jan. 28, 2011 by shirley Borgerding

A little fussy but so worth the effort

Reviewed on Jan. 16, 2011 by camtncook

We've made this cake several times - see my earlier review. This is an update. We use 8 oz. of cream cheese in the frosting instead of 4 oz. We've tried the frosting both ways.

We also mix about 2 tablespoons of the cake mix in with the Heath Bar pieces and that does keep them from sinking to the bottom of the layers.

It's still one of our favorite desserts and is always popular!

Reviewed on Dec. 20, 2010 by sjmm

I made this torte yesterday,the taste is good even though i made a mistake and added the 6 tbs.of coffee to the frosting ingredients instead of sprinkling on the layers(i don't recommend it) and the frosting ended up too runny but still good.

Reviewed on Nov. 17, 2010 by robertahammond

Excellent!

Reviewed on Sep. 08, 2010 by camtncook

We've added this to our list of show-stopper desserts. Next time we try it, we'll chop the Heath Bars more finely and mix with a bit of the dry cake mix to keep them from ending up on the bottom of the pan. We also used Kahlua instead of coffee as the soaking liquid for the baked cake layers. The frosting is a keeper all by itself-I can see it with a sliced pound cake or... Thanks for sharing this recipe.

Reviewed on Jul. 13, 2010 by werinbc

Have used this recipe several times, and anyone who likes, coffee or chocolate, really enjoy it. Where ever I take this, it's quickly gone.

Reviewed on Jul. 07, 2010 by mimsie-doodle

Ok, this is a winner! I made this for my daughter's birthday and she took it to work. She said the secretaries raved about it and were eating it out of paper cups all afternoon. I doubled the batch and made a large and a small and 6 cupcakes. The cupcakes without frosting were amazing! This recipe is a keeper!

Reviewed on May. 08, 2010 by Debkj

This is an excellent cake recipe. So very delicious.

Reviewed on Apr. 14, 2010 by martsi22

OH MY! This is such a delicious cake. Takes a little time by boy is it worth it! Have made quite a few times.

Reviewed on Apr. 05, 2010 by Rube1234

This cake is nice and light and absolutely delicious. I'm not crazy about baking and never make "fussy" cakes but this one is definitely worth the effort. I got raves from my family when I served it on Easter.

Reviewed on Feb. 14, 2010 by Ellie1777

Made this for a wedding shower and it was so delicious.

Reviewed on Jul. 01, 2009 by MyDarlingAngel

This cake is the BEST! For the past 5 or 6 years, I have taken it to a friend's annual 4th of July part. There are tons of desserts, but this one is everyone's favorite and always goes first. I substitute Kahlua for the coffee.

Reviewed on Mar. 03, 2009 by iv712ln

This is a wonderful special occasion cake. The flavor is lite and decadent. Worth all the effort.

Jan Lawson

Reviewed on Jul. 28, 2008 by ozpeewee

Irene, do you have SKOR Candy Bars? They are pretty much the same thing as Heath. They are butter toffee bars covered in chocolate. Hope this helps!

Laura

Reviewed on Jul. 25, 2008 by irene morris

Regarding the Tiramisu Toffee Torte I wondered what a Heath candy bar was? What would the closest thing be in Canada? Thanks, Irene