Tiramisu Toffee Torte Recipe
- 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
- 4 ounces PHILADELPHIA® 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
- 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.
- 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.
Reviews for Tiramisu Toffee Torte(41)
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For those who have made this for years, are you finding a difference when you make it since the size of a cake mix has been reduced? I have found in some of my recipes that I need to add 6 T of flour to get the same results.
I am a true rookie baking of anything, but I love to prepare something new on a regular basis ----- Thus it is amazing even I could make this delicious cake! Great directions that allowed me to make it, ( looked better than the picture) as I used the Heath Bar bits in the cake, sprinkled some between layers and then topped it off! Making it the day before is a great suggestion! Next time I will also increase the frosting by 50% in order to be a little more generous.
easy peasy.. the only thing I didn't do was cut the cakes in half. I made my husband do it. Looked easy enough for me to do it next time. I actually doubled the frosting tho just so I knew I would have enough to frost all of the cake. I had just a little leftover in which my husband dipped in our strawberries from the garden and that was a treat in itself. I think I would at least make a batch and a half of the frosting. It is not too sweet like commercial frosting so being a little liberal with it on the cake is ok (for us). I took it to a dinner party and left some with them and they called the next day to see if we had anymore left!!! guess I will be making that again.
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.
I'm planning to make this cake for our Memorial Day picnic. Can the packaged Heath Pieces be used instead of bars?
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