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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."
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 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!
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.
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