Tiramisu Toffee Torte Recipe

5 51 42
Tiramisu Toffee Torte Recipe
Tiramisu Toffee Torte Recipe photo by Taste of Home
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Tiramisu Toffee Torte Recipe

Read Reviews
5 51 42
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
Featured In: Tiramisu Recipes
MAKES:
12-14 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min. + chilling
MAKES:
12-14 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min. + chilling

Ingredients

  • 1 package (18-1/4 ounces) white cake mix
  • 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 whipping cream
  • 6 tablespoons strong brewed coffee, room temperature
  • 1 Heath candy bar (1.4 ounces), chopped

Directions

Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a mixing bowl, beat the cake mix, coffee and egg whites on low speed until moistened. Beat on high 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 from pans to wire racks. When cool, split each cake into two horizontal layers.
For frosting, in a chilled mixing bowl, beat the 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.
Place one cake layer on a serving plate; drizzle with 2 tablespoons of the coffee. Spread with 3/4 cup frosting. Repeat twice. Top with fourth cake layer. Frost top and sides of cake with remaining frosting. Refrigerate overnight. Garnish with chopped candy bar. Store in the refrigerator. Yield: 12-14 servings.
Originally published as Tiramisu Toffee Torte in Taste of Home June/July 2002, p16

Nutritional Facts

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

  • 1 package (18-1/4 ounces) white cake mix
  • 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 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 mixing bowl, beat the cake mix, coffee and egg whites on low speed until moistened. Beat on high for 2 minutes. Fold in chopped candy bars. Pour into prepared pans.
  2. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. When cool, split each cake into two horizontal layers.
  3. For frosting, in a chilled mixing bowl, beat the 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. Place one cake layer on a serving plate; drizzle with 2 tablespoons of the coffee. Spread with 3/4 cup frosting. Repeat twice. Top with fourth cake layer. Frost top and sides of cake with remaining frosting. Refrigerate overnight. Garnish with chopped candy bar. Store in the refrigerator. Yield: 12-14 servings.
Originally published as Tiramisu Toffee Torte in Taste of Home June/July 2002, p16

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Reviews forTiramisu Toffee Torte

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ktype User ID: 4188985 265336
Reviewed Apr. 30, 2017

"Delicious! The hardest part was finding the Heath candy bars! Unlike some reviewers I found there to be plenty of frosting."

MY REVIEW
sstetzel User ID: 158954 263247
Reviewed Mar. 9, 2017

"Sure francedulac, should make a nice rich icing. You might need to cut back on the liquid a bit, marscapone is a bit softer."

MY REVIEW
francedulac User ID: 8285390 263244
Reviewed Mar. 9, 2017

"Can you sub mascarpone for the cream cheese?"

MY REVIEW
kaly_ab User ID: 1070646 252517
Reviewed Aug. 11, 2016

"Spectacular! One of the most loved recipes I made from Taste of Home!"

MY REVIEW
Cookie Crumble User ID: 6901439 248872
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 User ID: 7707111 246118
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 User ID: 1723673 216572
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 User ID: 7980949 36034
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 User ID: 7712285 79495
Reviewed Mar. 18, 2014

"These recipe are so good!!!"

MY REVIEW
aldar User ID: 6518085 35334
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."

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