6 Layer Toffee Torte

Total Time: 1 hr 10 mins Preparation Time: 45 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 2 2/3 cups flour
• 2 cups sugar
• 1 cup margarine (soft) or 1 cup butter (soft)
• 1 cup buttermilk
• 3/4 cup cocoa
• 2 teaspoons baking soda
• 1 1/2 teaspoons vanilla
• 1/4 teaspoon salt
• 2 large eggs
• 1 cup hot coffee
• 1 3/8 ounces heath candy bars
• 2 cups whipping cream
• 3 tablespoons brown sugar
• 1/2 teaspoon instant coffee
• 1 teaspoon hot water

Recipe

• 1 preheat oven to 350:.
• 2 grease and flour 3, 8 inch cake pans.
• 3 in large bowl, combine flour, sugar, margarine, buttermilk, cocoa, baking soda, vanilla, salt and eggs.
• 4 with mixer on low, beat just until mixed, scraping sides with spatula.
• 5 add coffee to bowl.
• 6 increase speed to medium and beat 2 minutes.
• 7 pour batter into pans.
• 8 bake 25-30 minutes.
• 9 cool cake in pans on racks, 10 minutes then remove from pans and cool completely.
• 10 while cake is cooling, chop heath bars, reserve 2/3 of the heath bar.
• 11 in a cup, dissolve 1/2 tsp instant coffee with 1 tsp hot water.
• 12 cool.
• 13 with serrated knife, cut each cake in two, making 6 thin layers.
• 14 in a bowl, beat whipping cream, brown sugar and cooled 1 tsp of coffee until stiff peaks form.
• 15 to assemble cake:.
• 16 place 1 layer on plate; spread with 1/2 cup whipped cream.
• 17 sprinkle with 1/5 of the remaining heath bar.
• 18 repeat layers 4 more times.
• 19 top with last layer of cake.
• 20 thinly spread whipped cream over top and.
• 21 sides of cake.
• 22 gently press reserved 2/3 of the heath toffee onto top and sides of cake.
• 23 refrigerate until ready to serve.