6 Layer Toffee Torte
2 2/3 c Flour
2 lg Eggs
2 c Sugar
1 c Coffee -- hot
1 c Margarine or butter -- soft
1 3/8 oz Heath bars
1 c Buttermilk
2 c Whipping cream
3/4 c Cocoa
3 tb Brown sugar
2 ts Baking soda
1/2 ts Coffee instant
1 1/2 ts Vanilla
1 t Water -- hot
1/4 ts Salt
Preheat oven to 350~. Grease and flour 3, 8 inch cake pans. In large bowl,
combine flour, sugar, margarine, buttermilk, cocoa, baking soda, vanilla, salt
and eggs. With mixer on low, beat just until mixed, scraping sides with spatula.
Add coffee to bowl. Increase speed to medium; beat 2 minutes. Pour batter into
pans. Bake 25-30 minutes. Cool cake in pans on racks, 10 minutes. Remove from
pans and cool completely. While cake is cooling, chop Heath bars. Reserve 2/3 of
the heath bar. In a cup, dissolve 1/2 tsp instant coffee with 1 tsp hot water.
With serrated knife, cut each cake in two, making 6 thin layers. In a bowl, beat
whipping cream, brown sugar and cooled 1 tsp of coffee until stiff peaks form.
To assemble cake, place 1 layer on plate; spread with 1/2 cup whipped cream.
Sprinkle with 1/5 of the remaining Heath bar.
Repeat layers 4 more times. Top with last layer of cake. Thinly spread whipped
cream over top and sides of cake. Gently press reserved 2/3 of the Heaths onto
top and sides of cake. Refrigerate until ready to serve.