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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
Nutritional 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.
Originally published as Tiramisu Toffee Torte in Taste of Home June/July 2002, p16
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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.
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