Tiramisu Toffee Torte

Name: Tiramisu Toffee Torte
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 14 servings
Ingredients: 1 package white cake mix (regular size); 1 cup strong brewed coffee, room temperature; 4 large 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

TEST KITCHEN APPROVED

38 Reviews

Total Time:Prep: 25 min. Bake: 25 min. + chilling

By Taste Of Home Editorial Team

Recipe by Donna Gonda

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 03, 2023

Tiramisu is Italian for "pick-me-up," and this treat truly lives up to its name. The torte is truly worth every bit of effort. If you like, bake the cake in advance and split the layers, then freeze until you are ready to assemble it. —Donna Gonda, North Canton, Ohio

TEST KITCHEN APPROVED

Tiramisu Toffee Torte

38 Reviews Add your review

Yield:14 servings

Prep:25 min

Cook:25 min

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Ingredients

1 package white cake mix (regular size)
1 cup strong brewed coffee, room temperature
4 large 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

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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 in 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 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.