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Toffee-Mocha Cream Cake

Guests’ eyes will sparkle when they catch a glimpse of this rich, beautiful layer cake. The dessert serves 12, so it’s ideal for a party or special occasion.

12 ServingsPrep: 40 min. Bake: 15 min. + cooling

Ingredients

1 cup butter, softened
2 cups sugar
2 eggs
1-1/2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
3/4 cup baking cocoa
2 teaspoons baking soda
1/4 teaspoon salt
1 cup buttermilk
2 teaspoons instant coffee granules
1 cup boiling water
FILLING:
1/2 teaspoon instant coffee granules
1 teaspoon hot water
2 cups heavy whipping cream
1 tablespoon brown sugar
1 package (8 ounces) milk chocolate English toffee bits

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add
eggs, one at a time, beating well after each addition. Beat in
vanilla.
Combine the flour, cocoa, baking soda and salt; add to the creamed
mixture alternately with buttermilk, beating well after each
addition. In a small bowl, dissolve coffee granules in boiling

2 of 2

Toffee-Mocha Cream Cake (continued)

Directions (continued)

water; stir into batter.
Pour into three greased and floured 9-in. round baking pans. Bake at
350° for 15-20 minutes or until a toothpick inserted near the
center comes out clean. Cool for 10 minutes before removing from
pans to wire racks to cool completely.
For filling, in a large bowl, dissolve coffee granules in hot water.
Add cream and brown sugar; beat until stiff peaks form.
Place bottom cake layer on a serving plate. Spread with 1-1/3 cups
filling; sprinkle with 1/2 cup toffee bits. Repeat layers twice.
Store in the refrigerator. Yield: 12 servings.

Nutrition Facts: 1 slice equals 644 calories, 38 g fat (23 g saturated fat), 145 mg cholesterol, 503 mg sodium, 71 g carbohydrate, 2 g fiber, 7 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.