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 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
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
1 piece: 395 calories, 21g fat (12g saturated fat), 57mg cholesterol, 305mg sodium, 48g carbohydrate (33g sugars, 1g fiber), 4g protein .
Reviews for Tiramisu Toffee Torte
"Spectacular! One of the most loved recipes I made from Taste of Home!"
"If you get a piece of silicone baking sheet that can be cut into shapes, you can make liners for your cake pans to use over and over--just wash them. I still spray and flour, but the liner helps the cake come right out."
"I made this for Easter and we had company over and we all thought it was moist, delicious, and soft. It makes a lot of servings and I will absolutely make this again!"
"I made this torte for the first time and really liked it. I WILL be making it again!"
"Great recipe. I changed it a little as there is diabetes in the family. I used sugar free whip cream, less sugar as the chocolate sweetens it enough, and fat free cream cheese. It was so moist and delicious."
"These recipe are so good!!!"
"This is delicious! My cake layers didn't rise very high so not sure what happened so I didn't cut them into four layers. Frosting is wonderful. This is definitely worth making."
""Best cake I've ever had!' is a comment I hear often when I bake this cake. It is so dreamy! Don't let the four layers scare you off; it's quite fun to make. I've been making this for years from a Pillsbury Best of the Bakeoff cookbook and keep printed recipes on hand because someone else always asks for it."
"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?"
"A Heath Bar is a crunchy chocolate coated toffee bar - hope that helps!"
"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."
"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."
"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."
"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!"
"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!"
"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?"
"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."
"Awesome torte!!!!! Perhaps aimeeindy should learn how to cook before rating anything. Delicious!"
"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 :)"
"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!"
"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!"
"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 :-)"
"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."
"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!"
"I've made this recipe several times and get rave reviews every time."
"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."
"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."
"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."
"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!!!"
"A little fussy but so worth the effort"
"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!"
"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."
"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."
"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."
"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!"
"This is an excellent cake recipe. So very delicious."
"OH MY! This is such a delicious cake. Takes a little time by boy is it worth it! Have made quite a few times."
"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."
"Made this for a wedding shower and it was so delicious."
"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."
"This is a wonderful special occasion cake. The flavor is lite and decadent. Worth all the effort.Jan Lawson"
"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"
"Regarding the Tiramisu Toffee Torte I wondered what a Heath candy bar was? What would the closest thing be in Canada? Thanks, Irene"