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Tiramisu Toffee Torte Recipe
Tiramisu Toffee Torte Recipe photo by Taste of Home
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Tiramisu Toffee Torte Recipe

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5 47 39
Publisher Photo
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
TOTAL TIME: Prep: 25 min. Bake: 25 min. + chilling
MAKES:12-14 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min. + chilling
MAKES: 12-14 servings

Ingredients

  • 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
  • FROSTING:
  • 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

Nutritional Facts

1 piece: 395 calories, 21g fat (12g saturated fat), 57mg cholesterol, 305mg sodium, 48g carbohydrate (33g sugars, 1g fiber), 4g protein

Directions

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


Reviews for Tiramisu Toffee Torte

AVERAGE RATING
(39)
RATING DISTRIBUTION
5 Star
 (37)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Cookie Crumble
Reviewed May. 31, 2016

"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."

MY REVIEW
vagop
Reviewed Mar. 27, 2016

"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!"

MY REVIEW
JaniceBaer
Reviewed Jan. 1, 2015

"I made this torte for the first time and really liked it. I WILL be making it again!"

MY REVIEW
c_skokan
Reviewed Nov. 10, 2014

"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."

MY REVIEW
Nightmoon
Reviewed Mar. 18, 2014

"These recipe are so good!!!"

MY REVIEW
aldar
Reviewed Feb. 23, 2014

"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."

MY REVIEW
kayakbabe1
Reviewed Dec. 16, 2013

""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."

MY REVIEW
Pam Erney
Reviewed Jul. 30, 2013

"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."

MY REVIEW
cheesehead60050
Reviewed Jul. 10, 2013

"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."

MY REVIEW
blondie6868
Reviewed Jun. 9, 2013

"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."

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